Pat's Favorite Pumpkin Pie

 

Pat uses heaping or rounded teaspoons for all the spices: cinnamon, ginger, and cloves. 

1 ½ c. sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
4 large eggs
30 oz canned pumpkin
2 cans (12 oz each) evaporated milk
two ready to bake pie crusts, or make your own pie crust

Preheat oven to 425.  Whisk all ingredients together and pour into pie crusts.  Bake for 15 minutes at 425, then lower temperature to 350 and bake for 40-50 minutes until middles of pies are set.  Cool for 2 hours and then refrigerate.  Serve with homemade whipped cream