Pumpkin Custard Pie
6 eggs
2 one pound cans pumpkin
1 cup brown sugar
1 cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
1/3 teaspoon nutmeg
1/4 teaspoon ground clove
1 1/3 cup milk
1 cup heavy cream
Pour into two 12 inch pie crusts, bake at 350 for 75 minutes.
*Note: I never made this. I found this text clipping on my hard drive and figured I might want to try it someday. So here it is.
