Scratch Pumpkin Pie

1. Heat oven to 425°F.
2. Blend pumpkin puree, sugar, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time, I promise!
3. Pour filling into crusts. Place filled pies on a cookie sheet and put into oven.
4. Bake pies for 15 minutes at 425°F then turn the temperature down to 350°F and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
5. Let cool, top with a dollop of whipped cream, and enjoy.

Store in the refrigerator or at room temperature!