4 eggs, slightly beaten
1 can (29 oz.) Libby's solid pack pumpkin
1 1/2 c. granulated sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3 c. (2 - 12 fl. oz cans) undiluted Carnation Evaporated milk (for a lower fat, lower calorie pie, substitute Carnation Evaporated skimmed milk)
2 (9 inch) 4 cup volume unbaked pie crusts; your choice of frozen "deep dish" refrigerated, or homemade

NOTE: When using metal or foil pie pans, preheat cookie sheet in oven at 425 degrees. When using glass or ceramic pie pans, do not use cookie sheet.

Combine filling ingredients in order given; pour into pie crusts. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. Makes two 9 inch pies.

If shallow 9 inch (2 cup volume) frozen pie crusts are substituted, recipe makes 4 pies (bake in 2 batches). Preheat cookie sheet while preheating oven to 425 degree oven. Bake at 425 degrees for 15 minutes, reduce temperature to 350 degrees. Bake an additional 20 to 30 minutes or until pie tests done as noted above. Repeat with remaining 2 pies.

For one (4 cup volume) pie, divide all ingredients in half (half of one 29 oz. weight can measures 1 1/2 cup pumpkin). Follow directions above.