1 29oz can of pumpkin (the large can)
2 cups of sugar
1 12oz can of evaporated milk
1 tsp of salt
3 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
1 tsp cloves
2 9-inch deep dish frozen pie crusts
Preheat oven to 425. Beat the eggs in a large mixing bowl. Then mix in each additional ingredient one at a time in order. Fill pie crusts (makes 2 9" deep dish pies, or you could use 3 8" pie crusts). Cover crust edges with foil to prevent burning.
Bake 15 min at 425. After 15 min reduce to 350 and bake for another 45 min. NOTE: After 40 min check the pie centers. Take them out when they are a bit giggly in the center, you can use a thermometer.
ORIGINAL Recipe: Add the can of evaporated milk to a 2 cup measure and add 12 oz of water AND Bake 15 min at 425. After 15 min reduce to 350 and bake for another 45 min, until the knife comes out clean.