1 tsp. salt
2 tsp ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. pumpkin pie spice
4 large eggs
1 can (29 oz) Pumpkin
2 cans evaporated milk (24 fl. oz.)
2 unbaked 9 inch pie shells
Mix sugar, salt, and spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake 425 degrees for 15 min. Reduce temperature to 350 and bake 40-50 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Chill and serve with plenty of home made whipped cream.
I love pumpkin pie, but not as much as my husband! He has even had it for his birthday instead of a cake!
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