Pumpkin Pie

4 eggs, lightly beaten
1 can (29 oz.) Pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
3 cups (2 - 12 oz. cans) undiluted evaporated milk
2 9-inch "deep dish" pie crusts or 4 9-inch shallow pie crusts

Combine filling ingredients in order given; pour into pie crusts. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 to 50 minutes until done. Cool.

When using metal or foil pie pans, bake pies on preheated cookie sheet for a more evenly baked crust. Cookie sheet is not necessary when using glass or ceramic pie pans.