• Cooking Time: 15 Minutes
• Servings: 2 full pies
• Preparation Time: 15 Minutes
• 2 Can (29oz) Pure Pumpkin
• 1 1/4 Cup Milk
• 1/2 teaspoon vanilla extract (optional)
• 6 eggs, lightly beaten
• 1/2 cup brown sugar
• 1 1/2 cups sugar
• 3 tbsp pumpkin pie spice
• 1/2 teaspoon salt
• 2 deep dish baked pie crusts

1. in a medium mixing bowl combine sugar, brown sugar, pumpkin pie spice, and salt.
2. Combine Pumpkin, Milk, vanilla extract, and eggs into a large sauce pan over medium heat
3. Gradually stir in the sugar and spice mixture. Stir continuously to avoid hot air pockets.
4. increase the temperature to med-high and stir continuously for about 5 minutes (i use a hand held mixer) until the mixture is nice and thick.
5. reduce temperature to low for about 10 minutes, stirring every minute or so.
6. Remove from heat and let sit for 10-15 minutes before pouring into your pie crusts.
7. Refrigerate for approximately 30 minutes before serving
8. Enjoy!

This is a recipe of the stovetop Pumpkin Pie that my grandmother used to make. I would often stand next to her and hand her the ingredients as she needed them then take over stirring until my arm hurt. She didn't actually use a recipe when she made it and didn't even know how much of each thing to put in she just added until it "looked and smelled right" I did write it down as she made it and this is as close as it's going to get.