• 13 extra lg. eggs, slightly beaten
• 3 29-oz. cans pumpkin
• 4 1/2 C. white sugar
• 3 tsp. salt
• 6 tsp. ground cinnamon
• 3 tsp. ground ginger
• 1 1/2 tsp. ground cloves
• 3/4 tsp. allspice
• 1 tsp. nutmeg
• 1 12-oz. can evaporated milk
• 6 C. half and half milk
• 1 C. Vitamin D Milk (all liquid should equal just less than 2 qts.)

Preheat oven to 425 degrees. Combine ingredients in order given; divide ingredients equally into 6 pie shells. Bake 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until done. Do not check doneness by inserting knife into pie, as this will make pie split. Wiggle pie. If pie is set in center, then it is done. Cool on wire rack; Garnish with whipped cream.Recipe can be broken down to 2 pies (by dividing by three) but will have slightly different flavor (still great though!)