Spicy Punkin' Pie

My punkin's favorite.

Makes 4 pies 9" pies. There is a great crust recipe here.

Start by painting the inside of 3 pie shells with egg white. Let this dry as you mix the other ingredients. The egg white will help prevent the crust from getting soggy. Preheat the oven to 425º

Mix in a measuring bowl or other small bowl

• 1¼ Cups + 1 TBSP Evaporated cane juice sugar
• Dash of Sea Salt
• 1 or 2 Dashs of Ground Black Pepper
• Dash of Ground Cayenne Pepper
• 3½ TSP Cinnamon
• ¾ TSP Ground Cloves
• ¾ TSP Ground Allspice
• 1 TSP Ground Mace
• 1 to 2 TSP Grated Fresh Ginger

Beat 4 eggs in a very large mixing bowl. Stir in the sugar & spice mixture above. Then add:

• 2 15 oz. Cans Pumpkin (NOT pumpkin pie mix)
• 3 cups (24 oz.) evaporated goat's milk, cream or (if you must) evaporated milk.
• 5 TBSP Unsulphured molasses.
• ¼ Cup + 2 TBSP White Whole Wheat Flour (see note here)

Mix thoroughly. Place pie shells on a cookie sheet. Pour filling evenly into all 3 shells. Place in 425º oven and bake for 15 minutes. Reduce heat to 350º and bake for 50 minutes or until the filling tests as done. Remove from the oven and cool. Eat. Experience nirvana.