Pumpkin Pie
4 eggs, beaten
29 oz. can pumpkin
1 cup packed brown sugar
1 cup white sugar
2 T flour
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 teaspoon ground cloves
2 cans (12oz each) canned evaporated milk (3 cups total - can sub part or all heavy cream)
2 (9-inch) unbaked pie shells
Whisk together eggs and pumpkin.
Stir in sugars, flour, spices and milk. Pour equally into pie shells.
Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking 40 - 50 minutes or until knife inserted comes out clean.
Transfer to a rack and cool completely. Chill pie, loosely covered, at least 2 hours, or until cold, and up to 1 day.