1 can pumpkin (2-1/2 size)
1-1/2 c. firmly packed, light brown sugar
4 eggs, well beaten
3 tbsp. butter, melted
2 tbsp. light Karo
2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1-1/4 tsp. salt
1-1/4 c. milk
2 unbaked pie shells

Line two 8 inch pie plates with unbaked pastry. Combine pumpkin, sugar, and remaining ingredients in order given.

Bake in a preheated very hot oven 450°F for 10 minutes. Reduce heat quickly (leave oven door slightly ajar about three minutes) to slow oven 325°F, and continue baking for 45 minutes or until knife comes out clean when inserted in center of filling. Serve warm or cold. (We prefer the pie warm, topped with ice cream.)