Two 9-Inch Pumpkin Pies - cooking recipe

Ingredients

1 (29 oz.) can pumpkin
1 1/2 c. sugar
1 tsp. salt
1 heaping tsp. ginger (mounded)
2 heaping tsp. cinnamon (mounded)
1/2 heaping tsp. nutmeg
1/2 level tsp. cloves
6 beaten eggs
1 large can evaporated milk plus enough regular milk to fill a total of 3 c. altogether

Preparation

Thoroughly combine pumpkin, sugar, salt and spices.
Add beaten eggs and milks.
Blend.
Pour into 9-inch pastry-lined pie pans. Bake in a very hot oven (450\u00b0) for 10 minutes and then in a slow oven (325\u00b0) for 55 minutes or until mixture doesn't adhere to knife.