Pumpkin Pie

29 oz. pumpkin puree

2 12 oz. cans evaporated milk

4 eggs

1-1/2 c. sugar

2 Tbsp. flour

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. cloves

2 9-inch unbaked pie shells

Combine all ingredients except pie shells. Mix well until combined. Divide pumpkin mixture between two pie shells. Bake 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees for 40 minutes. Inserted knife will come out clean. Pull out of oven and cool.