Makes 2 pies, 16 servings:

1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29oz) Libbys Pure Pumpkin
2 cans (12 fl oz each) evaporated milk
2 unbaked 9inch (4 cup volume) deep-dish pie shells

Mix sugar, salt, cinnamon, ginger and cloves 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 in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake 40-50 minutes or until knife inserted near center comes out clean Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

*Note: Do not freeze pie, as this will cause the crust to separate pie from the filling.

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here, on their website:
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