Dario Marquez's Pumpkin Pie

This dessert classic comes to us from chef Dario Marquez of Fort Lauderdale, Florida's Mistral. Follow this link to learn more about Dario, Mistral and more of his wonderful recipes!

Makes 4 Pies

4 pie crusts (you can make the ones included with our classic pumkin pie (or get ready made) 2 large cans of pumpkin (or 20 lbs. fresh) 2 cups brown sugar 1 T allspice 1 Tnutmeg 1 tsp. salt 5 to 6 eggs beaten lightly 2 12 oz. cans of evaporated milk

Pre-heat oven to 425°. Prepare crusts. Follow this link, if you need to, for more detailed pie crust instructions. In a large bowl, whisk the pumpkin with brown sugar and spices. Whisk eggs slowly then blend milk thoroughly. Let chill in the refrigerator for at least one hour. Pour into pie shells. Cook in preheated oven at 375°F for 45 minutes.