1 1/2 Cups sugar
1 tsp. salt
2 tsps. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz.) Libby’s Pumpkin
2 cans (12 fl.oz.each) Carnation evaporated milk
2 unbaked 9-inch (4 cup volume) deep dish pie shells (or your own pastry)
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.