This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.
Photo by Kristin Dula.
Preheat oven to 425 degrees.
Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
Serve with whipped cream.
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