Adapted from the Libby's recipe
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
5 large eggs
1 large can of pure pumpkin, 29 ounces (without spices added)
3 cups heavy cream
2 unbaked 9 inch pie shells (there is enough filling for two deep dish pies)
Whipped cream for serving
Preheat oven to 425º.
Whisk dry ingredients together in small bowl. Beat eggs in large
bowl. Add pumpkin and dry ingredients. Gradually stir in cream. Pour
into crusts. If you have leftover filling, pour into ramekins and bake
till set...removing before pies are finished.
Bake for 15 minutes then decrease oven temperature to 350º. Bake for 40-50 more minutes, till center is set and knife inserted in center comes out clean.
Cool pies on rack for a couple hours, then refrigerate or serve with whipped cream.