Pumpkin Pie

2 cups milk
2 cups puréed pumpkin
2 tablespoons bread flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
⅛ teaspoon pumpkin pie spice
3 eggs
½ teaspoon salt
1 cup white sugar
1 cup brown sugar
2 sweet pie crusts

In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar until smooth. Pour filling into pie crusts.

Bake at 475° F for 10 minutes. Reduce the temperature to 350° F, and bake for an additional 35 minutes.

Serve warm or at room temperature.

Makes 2 pies.