6 eggs
1 (29 oz.) can solid-pack pumpkin
2 c. packed brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. each: ground cloves, nutmeg and ginger
2 c. evaporated milk (undiluted)
2 (9-inch) deep-dish unbaked pie shells

Beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pie shells.

Bake at 450°F for 10 minutes. Reduce heat to 350°F; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks.

Yield: 2 pies (6 to 8 servings each).