4 large eggs ▢1 (29-ounce) can pumpkin puree ▢3 cups evaporated milk ▢1½ cups sugar ▢2 teaspoons ground cinnamon ▢1 teaspoon ground nutmeg ▢½ teaspoon ground cloves ▢1 teaspoon salt ▢2 (9-inch) unbaked pie crusts, store bought or homemade
STEP-1
Preheat the oven to 350°F.
STEP-2
In a large bowl, lightly beat eggs with a hand mixer on low speed until well blended.
STEP-3
Add pumpkin, milk, sugar, cinnamon, nutmeg, cloves and salt. Mix until well blended.
STEP-4
Place pie crusts in two 9-inch pie pans and poke holes in the crusts with a fork to prevent bubbles. Crimp edges of each crust.
STEP-5
Divide filling evenly between pie crusts and bake for 1 hour, or until a knife inserted in the center comes out clean.