1NOTE: One can of pumpkin makes two pies because you only use half the mix in each pie. Also if you want a different flavor pudding on each pie, simply use 2 c.of cold milk per box of pudding. ONE box of pudding for each pie.
2Mix together pumpkin, eggs, sugar, salt, cinnamon, nutmeg, ginger, cloves. Add milk and mix well.
3Pour into 9" pie shells, fill your shell about half way up.
4Bake 425° for 15 min., then reduce heat and bake at 350° and bake 25-35 min. longer. When you can insert a knife in the center and it comes out clean, the pie is done. Let cool completely.
5For each pie, whisk together 1 large box of pudding, favor of your choice with 2 c. of cold milk. Pour over cooled pie and refrigerate. After about 10 min., sprinkle pecans on top. Let set up for several hours before serving. Keep refrigerated.