Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
eggs
1 1/4
cups sugar
2 1/4
teaspoons pumpkin pie spice
3/4
teaspoon salt
2 1/4
cups canned pumpkin (from two 15-oz cans)
2
cups evaporated milk (from two 12-oz cans)
Preparation
Heat oven to 425°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 6 minutes. Reduce oven temperature to 350°F.
Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
Bake 33 to 36 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
