Contributed by: Linda Powell, North Charleston
1 (29-ounce) can pumpkin
2 tablespoons flour
˝ teaspoon each: ground cloves, ground nutmeg and ground ginger
1 teaspoon each: allspice and salt
3 teaspoons cinnamon
2 cups white sugar
2 (12-ounce) cans evaporated milk
Beat the eggs lightly in a large bowl. Add the can of pumpkin and mix with a whisk, just until blended. Sprinkle in the flour, stirring in so no lumps are left. Add the spices and salt and stir lightly. Stir in the sugar and then gradually stir in the milk.
Pour into 3 (9-inch) unbaked deep-dish pie crusts. (Linda uses Marie Callender's brand and says it works best if they are filled while still frozen.)
Bake in the bottom ⅓ of the oven at 425 degrees for 15 minutes. Reduce to 350 and bake 45-50 minutes or very firm. Refrigerate when cooled. May freeze one for later.