2    Eggs, slightly beaten
1 cn (16oz) solid pack pumpkin
3/4 c  Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Cloves
1 cn (12 oz) evaporated milk
2    Pie crust shells
Whipped topping

Preheat oven & baking sheet to 375. Remove pie crusts from freezer.
Combine filling ingredients in order given. Place shells on baking
sheet. Pour filling into pie shells. Bake in center of oven for 40 to
45 minutes or until knife inserted in center comes out clean. Cool on
wire rack. Garnish with whipped topping. Makes 2 9″ pies.