4 eggs beaten
3 c. pumpkin (canned –1 lg. can)
1 ½ c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
2 cans evaporated milk (3 1/3 c.)
2–9 inch unbaked pie crusts

Mix filling in order given. Pour into two unbaked pie shells. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and continue baking for 45 minutes. Serve plain or with sweetened whipped cream.