Ingredients:
1 (15 oz) can pumpkin puree
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 (12 oz) can evaporated milk
1 unbaked 9-inch pie crust
Instructions:
Preheat oven to 425°F (220°C).
Mix pumpkin, sugar, spices, and salt in a large bowl.
Beat in eggs, then gradually stir in evaporated milk.
Pour into pie crust.
Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for 40-50 minutes more or until a knife comes out clean from the center. Cool on a rack.