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
2 cups cooked pumpkin, or 1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
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 for 50-60 minutes or until it's no longer "jiggly." Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.