4 eggs, slightly beaten
1 (29 oz.) can solid pack pumpkin
1 1/2 c. sugar (can use equal parts brown and white if you prefer)
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 cans evaporated milk (for less calories can use light evaporated milk)
2 (9 in.) unbaked pie shells with high fluted edge

Preheat oven to 425 degrees. Combine filling ingredients in order given. Divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350 degrees and bake another 45 minutes or until knife inserted in center comes out clean. Can garnish with whipped topping if desired.