Ingredients
1½ cups sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
½ t ground cloves
4 large eggs
1 can (29 oz.) pure pumpkin
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4 cup volume) deep-dish pie shells
Preparation
Mix sugar, salt, cinnamon, ginger & cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into pie shells. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
