This pie is another “must have” on your holiday table.
1 (29-ounce) can 100% pure pumpkin
4 eggs
1½ cups granulated sugar
½ cup packed dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups milk
2 unbaked
9-inch Pastry Piecrusts (recipe on page 340)
Preheat the oven to 350°. In a large bowl combine the pumpkin, eggs, granulated sugar, brown sugar, salt, cinnamon, and milk. Mix well. Divide the pumpkin mixture between the two pie shells. Bake for 30 minutes. Serve warm or cold. If desired, top with whipped topping when ready to serve.
YIELD: 16 SERVINGS