Remove random pots and pans from oven and pre-heat to 425℉.

In a small bowl, mix together salt, cinnamon, ginger and cloves.

Add pumpkin puree to the bowl of a stand mixer and add spices. Turn mixer on low and, using the whisk attachment, mix until combined.

Add sugar and eggs to pumpkin mixture, mix until combined.

With stand mixer going, slowly pour in the evaporated milk. Set aside.

Roll out pie crusts and line two nine-inch pie plates. Fold and crimp edges.

Divide pumpkin filling evenly into the two pie shells, be careful not to overfill.

Cube cream cheese and dot evenly over the tops of pies. Pressing half of the cubes down into the pies, while the other half of the cubes “float” on top.

Bake pies at 425℉ for 15 minutes. Reduce oven temperature to 350℉ and bake 40-50 minutes more until pies are set and a knife inserted near the center comes out clean.

Cool on a wire rack for 1-2 hours.

Serve with Homemade Cool Whip.