A light fluffy take on the traditional pumpkin pie
- 15 oz Canned pumpkin (the small can)
- ½ c sugar
- 2 tbsp cinnamon
- ¼ tsp ground cloves
- 1 splash milk
- ¼ c brown sugar
- ¼ tsp salt
- ½ tsp ground ginger
- 2 large eggs
- 1 9 in pie shells (unbaked)
Preheat oven to 425 deg F for metal (or 400 deg for glass pie pans)
Wipe in the sugar, slowly.
Combine all the other ingredients in with the egg/sugar combo.
Pour into the pie shells
Wrap aluminum foil around edges of pie shells to keep them from burning.
Bake at 425 F for 15 min
Reduce heat to 350 F for metal or 325 for glass, bake for 40 to 50 more min. The pie is done when a toothpick comes out clean.