Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl cream together sugar, brown sugar, egg and egg yolks.
3. Mix in pumpkin and evaporated milk until well blended.
4. In a separate bowl, combine flour, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
5. Gradually add dry mix to pumpkin blend until filling forms.
6. Pour filling into Pepperidge Farm Puff Pastry Sheets pie crust lining a 9" pie tin and bake for 15 minutes.
7. Reduce oven temperature to 350 degrees and bake 40 to 50 minutes longer or until toothpick inserted near center comes out clean.
8. Cool for 2 hours and refrigerate until serving time.