This has been a family favorite for years and so simple.

2 Freezer "Deep Dish" Pie Crusts

Pumpkin Mix:

4 eggs beaten
1 29oz. canned pumpkin (not pumpkin pie mix)
1+1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. nutmeg
1 13oz. can evaporated milk plus regular milk to make 3 1/2 cups total milk.
Stir all together. Pour into 2 pie shells
Bake 425 degrees for 15 min. Turn oven down to 350 degrees and Bake for an additional 45 min.

Pie is done when knife inserted comes out clean.
Serve with fresh sweetened whipped cream.