1 (29 oz.) can pumpkin (Libby's)
1 1/2 cups sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
2 1/2 (12 oz. ea.) cans evaporated milk (Carnation)
1 pkg. pie crusts (Pillsbury)

Preheat oven to 425°F.

Mix sugar, cinnamon, salt, ginger and cloves together. Add eggs, pumpkin and evaporated milk. Beat on medium speed for 5 minutes. Pour mixture into prepared crusts.

Bake at 425°F for 15 minutes, reduce temperature to 350°F and bake for 45 minutes more.

Note: Mixture will seem really runny or watery at first - it will firm up when baking. Sometimes I place the pie plates on the oven rack and then pour the mix in.

Makes 2 (9-inch) pies.

Submitted by: Jennifer Hughes