Just Wright Pumpkin Pie

 It is Thanksgiving Eve, and I am about to make pumpkin tartlets. Keith and Merry Wright introduced me to this amazing recipe for pumpkin pie last week, and I have to say it is the best I have ever tasted. Sometimes a regular "Libby" pumpkin pie filling is pretty bland, almost tasting like squash. But this filling packs in more flavor with extra spice and brown sugar instead of white. It does have a brown color instead of orange, but who cares, as long as it tastes WONDEFUL! Just pipe on some whipping cream to make it look pretty...Happy Thanksgiving All!

Ingredients:

3 C solid-packed pumpkin

1/2 C packed brown sugar

3 T flour

4 t ground cinnamon

1/2 t allspice

1/4 t cloves

1/4 t nutmeg

4 eggs, beaten

1/4 t salt

1 can (12 oz.) evaporated milk

1 evaporated milk can filled with 1% milk

2 pre-made pie crusts

Preheat oven to 350 degrees. In large bowl, beat all ingredients except regular and evaporated milk. Beat lightly with a fork until just combined. Gradually add milks and mix well. Place the pre-made pie crust on an aluminum foil covered baking sheet and carefully pour in filling until smooth. To prevent overbrowning, you may wish to cover the pe with foil. Bake pies until a knife inserted into the middle comes out clean--1 to 1 3/4 hour. Cool then refrigerate for 2 hours until serving. Do put a large spoonful of real whupped cream on every slice!