Outlaw Pumpkin Pie

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Ingredients:
2) 9” Frozen Shallow Pie Shells (unbaked)
½) Teaspoon Ground Cloves
1-½) Cups Granulated Sugar
4) Eggs                                                                                                                                                                                                           
1) teaspoon Salt
2) 16oz. Cans Pure Pumpkin
2) Teaspoons Ground Cinnamon
1) 12 oz. Can Evaporated Milk
1) Teaspoon Ground Ginger

 Preparation:
 Combine: Sugar, salt, cinnamon, ginger and cloves in a large mixing bowl.
In a separate bowl beat the eggs lightly.
 Add the eggs and pumpkin to the bowl with the spice mix.
 (With an electric mixer) Mix until all the ingredients are well blended, about one minute.
 Gradually mix in the evaporated milk.
 Pour the batter into the pie shells.
Fill the shells as full as possible; avoid getting any mixture on the pie crust edge. 
Cooking:    
Preheat oven to 425 degrees.
 Carefully place the pies on the middle rack and bake for 15 minutes.
Rotate the pies ½ turn if necessary to keep the filling level as they firm up while baking. 
Reduce the temperature to 350 degrees and bake for 40 to 50 minutes, until a butter knife or toothpick comes out clean.
Crust edge should be medium golden brown. 
Place on a table or cooling rack and cool for 2 hours. 
Serve with whipped cream (like cool whip) on top.
Can be served cold, at room temperature or re-heated in the microwave (my favorite) for about 15 or 20 seconds.
Pies can be left out for about 2 days and then should be kept in the refrigerator to prevent spoiling. 
 
 Note: For some reason this recipe will have some mix left over after filling the pie shells. I liked the recipe so much I didn't want to change it to adjust the quantity. You can discard it or if you have some small ovenproof custard bowls you can fill them and bake at 350 for about 30 minutes, check with knife or toothpick. Top with whip cream and serve as individual bowls.