A Pinch and a Smidgen Super Fabulous Pumpkin Pie Recipe..

Makes 2, 9-inch pies
Preheat oven to 450 degrees

2 unbaked 9-inch deep dish pie crusts, homemade or store bought.
2 cups mashed roasted pumpkin puree
3/4 cup sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 1/4 cups evaporated milk
2 extra large eggs

Position a rack in the center of the oven and preheat to 450 degrees

1. Put pumpkin puree, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace, pumpkin pie spice and vanilla in the large bowl of a stand mixer fitted with the paddle attachment. Paddle at low-medium speed for approximately 2 minutes.
2. With the motor running, pour in the evaporated milk in two additions. Stop the motor, scrape the sides of the bowl with a wooden spatula, restart, and paddle for an additional 2 minutes. Add the eggs and paddle until absorbed, approximately 2 additional minutes.
3. Pour the mixture into the 9-inch pie crusts in a pan and bake for 15 minutes, then lower the heat to 375 degrees and bake until a finger dabbed onto the surface emerges clean, 30 to 40 minutes.

4. Remove the pies from the oven and let cool for 1 to 2 hours. Slice and serve immediately, or cover with plastic wrap and refrigerate for up to 3 days.