- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: 2 pies, 16 servings
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can 100% pure pumpkin pie (29 oz.)
2 cans evaporated milk (12 fl. oz. each)
2 unbaked 9-inch deep-dish pie shells
*3 1/2 tsp. pumpkin spice may be substituted for the cinnamon, ginger, and cloves, however, the taste will be slightly different.
Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until wire rack for 2 hours. Serve immediately or refrigerate.