Pumpkin Pie

Submitted By:	Todd Carlson
Yeild:	2 Pies
Preheat:	350°

1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Cloves (Ground)
4 Eggs
29 Ounces Canned Pumpkin
24 Ounces Evaporated Milk
2 9 Inch Pie Shells

Directions

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake at 425° for 15 minutes then reduce oven temperature to 350°. Bake 40-50 minutes or until toothpick inserted near center comes out clean. Cool for two hours.

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