Spicy Pumpkin Pies
|Canned pumpkin||32 Ounce (2 cans, 16 ounce each)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|Milk||2 Cup (32 tbs), scalded|
Combine first 7 ingredients; beat at medium speed of electric mixer 1 minute or until smooth.
Gradually stir hot milk into pumpkin mixture, beating until well blended.
Pour filling into pastry shells; bake at 400Â° for 10 minutes.
Reduce heat to 350°F, and bake 1 hour or until a knife inserted halfway between center and edge of pie comes out clean.
Cool before serving.
Garnish with sweetened whipped cream and pecan halves, if desired.