My Pumpkin Pie Recipe

Adapted from Libby's Famous pumpkin pie recipe (makes two 9 inch pies)

1 cup granulated sugar 

1/2 cup light brown sugar 2 teaspoons ground cinnamon 

1/2 teaspoon salt 

1 teaspoon Pumpkin Pie Spice4 large eggs 

2 cans (15 oz.) Pumpkin

 1 can (12 fl. oz.) Evaporated Milk

1 cup (8 ounces) half and half 

2 unbaked 9-inch (4-cup volume) deep-dish pie shells 

Whipped cream (optional)

Directions

MIX sugar, pumpkin, cinnamon, salt,  and pumpkin pie spice in mixing bowl.   Beat eggs in bowl and add to mixing bowl.  Stir in evaporated milk and half and half.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving if desired.