2 9 inch unbaked pie shells
1 lg. (29 oz.) can pumpkin
5 lg. eggs
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/8 tsp. ground clove or 1/4 tsp. baking spice mix
1 rounded tsp. salt
2 c. granulated sugar
1 1/2 c. canned evaporated milk (1-12 oz. can)
2 tbsp. melted butter

Beat eggs slightly and stir in the remaining ingredients. Pour evenly into the 2 unbaked pie shells. Bake in a 450 degree oven for 10 minutes. Reduce the oven heat to 325 degrees and continue baking for 30 minutes or until a clean knife inserted in the center comes out clean. Remove from oven and cool. Refrigerate.