Pumpkin Pie

I don't have a picture for this recipe.  However - it did win a blue ribbon at the 2011 Tillamook County Fair.  It's mostly from the Libby's Pumpkin Pie recipe found on the pumpkin from the store.

Pumpkin Pie
2 unbaked 9 inch deep dish pie shells
1 1/2 cups white sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 eggs
1 quart homecanned pumpkin, drained
1 pint homecanned carrots, drained and pureed
2 (12 oz EACH) cans evaporated milk

Combine all pie ingredients except shells.  Mix very well.  You may need to run it through the blender to make sure the pumpkin and carrots are pureed.  Pour into prepared shells.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degrees. Bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack.  Refrigerate.  Serve with whipped cream or vanilla ice cream.