How to Make 'Ruby's Best Pumpkin Pie'

A 'Southern Peach' from Georgia, my mom Ruby made all the best southern dishes for our family. (Including southern fried chicken and bread pudding. Yum!!!) Around November and December one of our family's favorite recipes had to be 'Ruby's Best Pumpkin Pie'. And of course her pumpkin pie had an amazing 'secret ingredient'. We have kept her recipe just about the same for many years now (including the secret ingredient). So, from our family to yours; here is the recipe for 'Ruby's Best Pumpkin Pie'. Enjoy!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Pumpkin puree - 29 oz can
• Yams - 29 oz can
• Sugar - 2 3/4 cup
• Evaporated Milk - 1 1/2 cup
• Pumpkin Pie Spice - 2 Tablespoons
• Eggs - 6
• Salt - 2 teaspoons
• Pie Shells - (six) 9 inch pie shells
• Whipped cream (optional but yummy!)
• Mixing bowls, Measuring spoons and Blender
• Makes 6 pies

1. Preheat oven to 425 degrees. Bake pie shell for 15 minutes.
2. Mix sugar, salt, pumpkin spice in small bowl.
   Puree yams in blender to about the same consistency as the pumpkin.
   
   Beat eggs in large bowl. Stir pumpkin and pureed yams into the bowl. Stir sugar-salt-spice mixture from small bowl into the large bowl. Gradually stir in evaporated milk.
3. Pour pumpkin/yam mixture into pie shells (fill 3/4 of each pie shell). Bake for 15 minutes at 425 degrees. Then reduce oven heat to 350 degrees and bake for 40-50 minutes more or until knife inserted near center comes out clean.
4. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving for best results!

Tips & Warnings

• Texture of pie firms when cooled.
• It is hard to wait before taking a bite, but pie is extremely hot fresh out of the oven.