3 c. cooked pumpkin
1 1/2 c. sugar
4 eggs, beaten
1 (13 oz.) can evaporated milk
1 1/3 c. milk
5 tbsp. cornstarch
Pinch of salt
2 tbsp. butter
3/4 tsp. cloves
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Place pumpkin in a deep cooking saucepan. Add sugar and beaten eggs. Dissolve cornstarch in some of measured milk and add to pumpkin. Add remaining milk and salt. Cook on top of stove stirring constantly, until mixture thickens. Cook 5 more minutes and remove from heat. Add butter and spices. Cool just until warm. Fill 2 baked 9 inch shells. Serve topped with whipped cream. Makes 2 pies.