Ingredients:

1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz) 100% Pure Pumpkin
2 cans (12 oz each) Evaporated Milk
2 unbaked 9-inch deep-dish pie crusts ( can be made with gluten free crusts)

Directions:

Preheat oven 425 degrees

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Makes 2 deep dish pies