2 eggs, slightly beaten
1 (16 oz.) can Libby's solid pack pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (13 oz.) can evaporated milk or 1 1/2 c. half & half
1 (9") unbaked pie shell with high fluted edge (deep dish) or 2 (9") regular pie shells

Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of pie comes out clean. Cool; garnish; if desired, with whipped topping.

If using regular size frozen pie shells, recipe fills 2. Slightly thaw pie shell while combining other ingredients. Preheat cookie sheet while preheating oven to 375 degrees. Bake on cookie sheet 45 minutes or until pies test done as noted above.

If using deep dish size frozen pie shells, recipe fills 1. Let shell thaw 20 minutes, then recrimp edge to stand 1/2" above rim. Preheat cookie sheet while preheating oven to 375 degrees. Bake on cookie sheet 70 minutes or until pie tests done as noted above.