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Pumpkin Pie (TWO)

17	@ 425
40-50	@ 350

(as stolen from a Libby's can) and then modified

Servings	~ 8
Prep Time	~ 20 min
Cook Time	~ an hour

2	9 Inch	Pie Shells (unbaked)

12	Ounce	Brown Sugar
2	teaspoon	Ground Cinnamon
1	teaspoon	Ground Ginger
1	teaspoon	Salt, Sea
1/2	teaspoon	Ground Cloves

5 - 6	Large	Eggs

Pumpkin, you use either of these
1	Can, #2, (20-30 oz)	Pumpkin
2	Can #1, (10-16 oz)	Pumpkin

2	Can #1, (10-16 oz)	Nestle's Carnation Evaporated Milk

		Wilde's sTOOpid Warm Pepper Paste

  Preheat oven to 425
  in at least a 6 cup bowl mix sugar, salt, cinnamon, ginger, cloves.
  Beat in eggs.
  Stir in pumpkin ( and Pepper paste ).
  Gradually stir in evaporated milk.
  Beat mixture until smooth.
  Put pie shell in nine inch pan ( then if you want you can put in oven for about 2 minutes )
  Pour mixture into shell and bake at 425 for 17 minutes, then
  reduce heat to 350 and continue baking for 40 - 50 minutes,
  until toothpick inserted in center comes out clean.
  Cool on wire rack for 2 hours.
  Serve or refrigerate ( do not freeze )
  Serves about 8