|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Canned pumpkin||28 Ounce|
|Cinnamon||1 1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs) (Evaporated Gives The Best Texture But Part Evaporated Or All Fresh Milk May Be Used)|
|Whipping cream||2 Cup (32 tbs) (Or 2 Envelope Topping)|
|Granulated sugar||2 Tablespoon|
Line 2 pie pans, 9 inch (22 cm) size, with pastry.
Beat eggs in large mixing bowl until frothy.
Beat in sugar.
Add pumpkin, cinnamon, ginger, nutmeg, cloves and salt.
Slowly mix in milk.
Pour into pie shells.
Bake on bottom shelf of 425° F (220°C) oven for 10 minutes.
Turn heat down to 325°F (160°C).
Continue to bake until a knife inserted near the centre comes out clean, about 1 hour.
Whip cream until stiff.
Mix in sugar and vanilla.
Spread over pies before serving.