Momma's Pumpkin Pie

4 eggs, slightly beaten
29 oz pumpkin
1 1/2 C sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 C brown sugar
2 13 oz evaporated milk
2 9 inch unbaked pie crusts

Preheat oven to 425 degrees.  Combine filling ingredients in order given; divide evenly into pie shells.  Bake 15 minutes at 425, then reduce temperature to 350 degrees and continue baking for another 45 minutes.  Cool.  Serve with whipped cream.

Cheating Apple Streusel Pie

2 cans apple pie filling

Refrigerated pie crust

1⁄3 cup granulated sugar

1⁄4 cup firmly packed light or dark brown sugar

1⁄2 cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon kosher or coarse salt

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

Preheat to 375.  Empty cans into a bowl, and add a whole lot of cinnamon.  Mix it up.
Make the streusel topping: Combine the 1⁄3 cup of granulated sugar, the brown sugar, 1⁄2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly. Do not overprocess; you don’t want a paste. Set the streusel topping aside.
Unroll pie crust and press into pan.  Pinch crust edge decoratively.  Add filling.  Top with streusel mix.
Bake for 40 to 45 minutes.