3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 garnish of whipped cream, (optional)

Preheat the oven to 425°F.

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 for 15 minutes.
Reduce temperature to 350°F.;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, if desired.

Notes:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

Do not freeze, as this will cause the crust to separate from the filling.

For 2 Shallow Pies: substitute two 9-inch (2-cup volume) pie shells.
Bake in preheated 425° F. oven for 15 minutes.
Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.):
Deep-dish pie- extend second bake time to 55 to 60 minutes.
Shallow pies- no change.