1 (29 oz.) can pumpkin
4 eggs
1 c. white sugar
1/2 c. light brown sugar
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. vanilla
1 1/2 cans Carnation evaporated milk
2 (9 inch) pie shells, deep crust

Mix pumpkin and eggs. Add sugars and mix well, then add spices and salt, mix well by hand. (Don't use mixer.) When that is mixed, add Carnation milk, mix well. Pour into pie crust and bake in preheated oven for 20 minutes at 425 degrees, then reduce heat to 350 degrees and bake 45 to 50 minutes or longer. Insert knife, if it is clean, it is done.