Bill's Awesome (Ha Ha) Pumpkin Pie
(This is based on the Libby's pumpkin can recipe.  I like it a tad spicy and with a nice solid texture.  I also like the crust to be flaky.)

This makes 2 pies.

Tools:
large mixing bowl for liquid ingredients
small mixing bowl or dry ingredients
cereal bowl with good edge for breaking eggs
1/2 cup measure
1/2 teaspoon measure
flexible bowl scraping tool
basting brush

Ingredients:
  2 pie shells (use Pillsbury shells)
Liquid:
  4 eggs
  1 can (29 oz.) pumpkin
  2 cans evaporated milk
Dry:
  1 cup light brown sugar
  1/2 cup white sugar
  1 teaspoon salt
  1 teaspoon ginger
  1/2 teaspoon nutmeg
  2 teaspoon cinnamon
  1/2 teaspoon cloves
  1 teaspoon pumpkin pie spice

Here are the *destructions*:
1. Mix dry ingredients first in a separate bowl (except the flour).  Use the order given above
    and be sure to break up any lumps.  I tend to go a little  "heaping" on the cinnamon and the
    pumpkin pie spice.
2. Set the oven at 425 degrees.
3. Unroll the pie shells onto a sheet of waxed paper.  Make sure there are no holes in the crusts.
4. Lightly sprinkle flour around the pie shell with a spoon and then spread the flour out
    to the edges with you fingers.
5. Place pie shells (flour side down) into glass pie plates.  Be sure that the pie shells
    come up to around 1/4 inch above the edge of the glass dish since they will shrink a bit
    in the oven.  Use the cute little finger pinch deal on the edge of the crusts.  Make sure there
    are no holes in the crusts.
6. Carefully break and then place one egg into a small bowl and brush the egg whites on the
    inside of the pie shells.  If the yolk breaks, place that egg into the liquid mixing bowl and
    use a new one, since you have four.
7. Place the pie shells in the oven for three minutes or just a tad over....never more than
    four minutes or you will have a problem.  This cooks the egg whites, forming a seal to keep
    the liquid from soaking into the pie crust (makes the crust flakier).
8. While the pie shells are baking, hand-mix the liquid ingredients in the order given above.
    Slightly beat the eggs in the bowl before adding the pumpkin.  Mix the pumpkin and eggs
    before adding the first can of evaporated milk.  Mix all that together before adding the
    second can of evaporated milk. (Am I anal or what?)
9. Slowly add the dry ingredients, stirring each small amount in thoroughly before adding the
    next small amount.  This will be four or five iterations of adding small amounts of the dry
    ingredient.
10. Make sure the mixture is thoroughly stirred.  Then, slowly pour the mixture into the pie
      shells, making sure that equal amounts are in each shell.
11. Bake in oven at 425 degrees for 15 minutes, then immediately reduce heat to 325-350
      degrees for 40-50 minutes.  Finished pies should not be soupy in the middle.  You can
      also do the clean knife test (insert it and it comes out clean).
12. Cool pies before serving.  I have been known to eat them while still warm, though.
13. Serve either plain or with Cool Whip.  I use reduced fat Cool Whip.

Well, that's it.  Let me know how it turns out!