Pumpkin Pie

• 1-1/2 cups Sugar
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Cloves
• 4 Eggs, large
• 1 can (29 ounce) Pumpkin
• 2 cans (12 ounce) Evaporated Milk
• 2 – 9 inch Deep Dish Pie Shells, unbaked

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl and set aside. Beat eggs in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Mix well. Pour into pie shells.

Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and bake for approximately 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.