Pumpkin Pie

1 1/2 c sugar
2 tsp cinnamon
1 tsp ginger
1 tsp salt
4 eggs
1 can (29 oz) pumpkin
2 cans evaporated milk
2 pie crusts- unbaked

Line pie plate with 9” pie crust.   In a mixer,  beat eggs.   Stir in pumpkin and sugar and spices.   Gradually add evaporated milk.     Pour mixture into 2 prepared pie pans.    Cover edges with foil.   Bake in preheated oven at 425 for 15 min. and then turn down heat to 350 deg. For another 45 min.    Bake until pumpkin mixture is set and when a knife inserted into middle comes out clean. (Libby's)

Can add a topping of: 1/2 c. chopped pecans, 1/4 c brown sugar, 2 T flour and 2 T melted margarine.   Stir together and sprinkle on top with 20 min. left to bake.