Pumpkin Pie, As If It's Thanksgiving Without It

OK, admittedly  I haven't posted a pumpkin pie recipe on the site.  Main reason: I don't have the best one.  Once again, the best traditional Thanksgiving recipes are hand-me-downs from someone in your family.  And this one is great.

My mother-in-law makes the world's best pumpkin pies.  She says that it's one that's been slightly altered from a recipe she found on the pumpkin can.  She's modest.  But once again, it's the way it's prepared that makes it great.  Just like my wife's version of the Toll House Cookies, this standard recipe is made better by the technique she uses.

First, you beat the eggs in a stand mixture to make them frothy and light, which add a lightness to the filling.  Then all of the dry ingredients and the spices are added so they disburse evenly across the batter.  The pumpkin is next and fully incorporated into the batter, and the milk is added last and mixed just enough to blend in thoroughly.

This combination makes two delicious and moits desserts.  No cracked tops, no graininess, no skin on the top.  It'll take your customary Thanksgiving dessert to a whole new level

Pumpkin Pie

2 unbaked pie crusts
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
4 eggs
1 29 ounce can of pumpkin
2 12 ounce cans of evaporated milk

Add all of the sugar and spices into a bowl and stir it thoroughly.  Set aside while you add the four eggs to a large stand mixer's bowl/  Beat the eggs for 1 to 2 minutes until they are mixed and slightly frothy.  Add the sugar and beat for another 30 seconds.  Then add the pumpkin and mix for another 30 seconds.  Add the milk and mix until it's combined.  Pour the contents into a pair of unbaked pie shells and bake at 425 degrees for 15 minutes, then drop the heat to 350 degrees and bake for 40-50 minutes until a knife comes out of the center of the pie clean.  Refrigerate after they have cooled.