1-1/2 cups sugar
1 teaspoon salt
3-1/2 teaspoons Pumpkin Pie Spice
3 large eggs
1 can pumpkin puree (29 oz.)
2 cans evaporated milk
2 9″ graham cracker pie shells
1/4 teaspoon or less of Satan’s Blood Pepper Extract
Mix sugar, salt and Pumpkin Pie Spice in a small bowl. Beat eggs in large bowl. Stir pumpkin puree and sugar/spice mix into eggs.
Very carefully measure Satan’s Blood, then add to pumpkin blend. USE GLOVES! Wash the measuring spoon thoroughly.
Mix in evaporated milk. Pour into pie shells. Bake in pre-heated oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an hour.
Test toothpick should come out clean, or bake longer. Let rest on wire rack for 2 hours before serving.