Ingredients:
3/4 C. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 15 oz. can pure pumpkin
1 12 fl. oz. can evaporated milk
1 unbaked 9-inch deep-dish pie shell
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze pie. 1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.)
