• Preheat your oven to 425°F. Place the two pumpkin pies on a large baking sheet so that they are easier to transport.
  2 9-inch deep-dish pie crusts

Prepare the Pumpkin Filling:

• In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add in the lightly beaten eggs and whisk again to combine.
  29 oz canned pumpkin puree, 1 ½ cups granulated sugar, 3 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon ground ginger, ⅛ teaspoon ground cloves, ½ teaspoon salt, 4 large eggs
• Pour in the evaporated milk and mix well until everything is combined.
  24 oz evaporated milk
• Pour the pumpkin filling evenly into the two prepared pie crusts and bake in the preheated oven for 15 minutes.
• After 15 minutes, reduce the oven temperature to 350°F and bake for an additional 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow the pies to cool completely on a wire rack. This can take a few hours depending on the temperature of your kitchen.
• Once ready to serve, prepare the whipped cream by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  1 cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
• Serve each slice of pie with a dollop of whipped cream.