This recipe is passed down from my grandma. She used to make it every Thanksgiving and Christmas. She always knew to make extras to send home with each family. This recipe make 2 pies.
4 beaten eggs
1 can (30 oz.) Pure Pumpkin – we use Libby’s
1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. ginger
3/4 t. nutmeg
3 c. half & half
Either make your own from scratch or use pre-made crusts.
Preheat oven to 425. Combine the ingredients in order and mix together. Divide evenly in 2 9″ pie shells. Bake for 15 minutes at 425 then reduce the temperature to 350 and bake for 45 more minutes. Let cool and serve at room temperature or refrigerate for a few hours then serve.
P.S. Don’t forget the Cool Whip!