2 eggs, slightly beaten
1 16 oz. can pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 Tablespoon ground cinamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 cup evaporated milk
3/4 cup whole milk
1 9-inch unbaked pie crust
Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Sprinkle a little extra cinnamon on top of filling. Bake 15 minutes. Reduce heat to 350 degrees and continue to bake for 45 minutes. Pie is done when knife inserted into the center of filling comes out clean. Cool and cut into 8 slices. Refrigerate leftovers.