Ingredients
¾ c. white sugar
½ t. salt
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
2 large eggs
15 oz. can 100% pure pumpkin
12 oz. can Carnation evaporated milk
1 unbaked 9-inch deep dish pie shell
whipped cream, optional
Instructions
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in a preheated 425 degree oven for 15 minutes (see note below). Reduce temperature to 350 degrees and continue to bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Serve each piece with a dollop of whipped cream if desired.
NOTE: If using a glass pie pan, lower the oven temp by 25 degrees.