by Nathan Richie | Nov 24, 2020 | Culinary History
Ingredients (Yields 2 Pies) 1 can (29 oz.) pumpkin puree 3 cups evaporated milk 1 ½ cups granulated sugar 4 large eggs 1 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground clove ½ tsp allspice 2 unbaked 9-inch (4-cup volume) deep dish pie shells Whipped...
