Pumpkin Pie

1 1/2 cup sugar (half white and half brown)
1 tsp salt
2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3 cups Libby's Pumpkin (large can)
4 eggs
3 1/3 cups evaporated milk
2 unbaked deep dish frozen pie shells
Mix dry ingredients. Add pumpkin and mix all by hand. Whisk eggs slightly in empty pumpkin can and mix into other mixture by hand until combined. Add milk 1 can at a time. Mix by hand. Let sit in refrigerator overnight. Pour into pie shells. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes. Since mixture is cold, it is necessary to bake for up to 20 minutes longer. Keep checking. Pies are finished when center is set  Cool. Garnish with real whipped cream.

Carl's Secret: Bake on oven stones to cook bottom crusts. Put stones in oven at least 20 minutes before putting pies in oven to bake.