Grandma Mildred's Pumpkin Pie

This is my very favorite Thanksgiving recipe ever. In fact, this is Thanksgiving to me. Period. I remember my Grandmother bringing this to my house every year. I remember making this with my mother. Now I make it with my girls. I am fortunate to have the recipe written in my Grandmother's own handwriting. I wanted to keep it safe, so I copied it and then framed it. It now rests on a shelf in my kitchen. Every year, I pull out this recipe and ask Grandma Mil to bake the pies with us. Even though she has been gone several years now, I always feel she is with us the evening before Thanksgiving, baking her delicious pumpkin pie. One note, this is a little different than other recipes for pumpkin pie in that it does not include eggs. Grandma always thought eggs made pumpkin pie too "stringy!" And one last note...I am proud to say I use Pillsbury pie crusts. They are delicious, I swear. Enjoy!

       Grandma Mildred's Pumpkin Pie

Ingredients:      1 large can Libby's Pumpkin (29 oz.)
                       1 1/2 cups sugar
                       3 rounded tablespoons flour
                       1 1/2 tsp. ginger
                       1 1/2 tsp. cinnamon
                       1 tsp. allspice
                       1 tsp. nutmeg
                       1/4 tsp. salt
                       12 oz. can evaporated milk
                       12 oz. Half and Half

Directions:       Mix all ingredients except milk
                       and Half and Half in a large
                       bowl with a mixer.
                       Add evaporated milk and Half and Half.
                       Mix well.
                       Divide into two unbaked pie crusts.
                       Bake on the bottom shelf of the oven for one hour.
                       Place in the fridge when cool.