AUNT SHELIA’S PUMPKIN PIE

THE BEST PUMPKIN PIE IN THE WORD… CREATED BY: My Aunt Shelia (Farruggia) Puckett

Aunt Shelia’s Pumpkin Pie *****

2 reg. cans Pumpkin (Libby’s)   0r one large can (only use pure pumpkin)

1 1/2 cup white sugar

1/2 tsp Ginger

1/4 tsp cloves

1 tbsp Cinnamon

1 1/4 cup canned cream (Evaporated Milk)

1/2 tsp salt

3 eggs

2 Reg. unbaked pie shells (can use regular or deep dish) We buy pre made frozen for this recipe.

Add sugar and spices  pumpkin together

then add egg and salt last

pour into unbaked pie shells and bake

makes 2 pies

Bake on top rack for 1 hr at 400 degrees

Note when they come out of oven they will not be fully set up!

Carefully put them on a wooden slab and let them cool down naturally. Once COMPLETELY cooled to room temperature you will take aluminum foil and place over top of pies and around edges, then stack one after another and put into the fridge to chill overnight.

Make PLENTY cause the go fast and people in my family ask for their OWN pie.. seriously.. we are to the point that a slice is not enough..

NOW the great thing about these pies are they keep really good you just got to keep em cold.. you can get ahead of the game for Thanksgiving by making these pies ahead of time 3-4 days ahead even and putting foil on each AFTER they have fully cooled then stack upon each other like so..

and remember to ENJOY!!!