3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving
Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.
