2 lb. canned pumpkin
1 c. sugar
1/2 tsp. cloves
1/2 tsp. ginger
3 tbsp. whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
2 eggs, slightly beaten
12 oz. evaporated milk
5 tbsp. dark rum
1 tsp. vanilla

Combine pumpkin, sugar, cloves, ginger, cinnamon, flour, and salt in mixing bowl. Add the eggs and mix well. Add evaporated milk, rum and vanilla; mix well. Pour into 2 (9 inch) unbaked pastry shells. Bake in hot oven (425 degrees) for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer, or until set. Garnish with whipped cream. Yield: 2 pies.