1 1/2 C. sugar
1 tsp. salt (you can substitute 3 1/2 tsp pumpkin pie seasoning for next 3 spices)
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
1 29oz can pumpkin
2 cans (12 0z) evaporated milk
2 9" deep pie shells UNBAKED
Bake 425* for 15 minutes. Reduce temperature 350* bake 40-50 minutes until custard is set and knife inserted near center comes out clean. Freezing pie causes separation of crust and filling. I use the recipe on the side of the Libbys pumpkin.
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