Ingredients
9 Inch Crust
Filling
2 eggs
1 16 oz can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups evaporated milk
Preparation
Heat oven to 425. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined plate on oven rack, then pour in filling (my pie crust edges always burn so I put strips of foil on the edges and remove the foil for the last 10-15 minutes of baking). Bake 15 minutes. Reduce oven temperature to 350. Bake until knife inserted in center comes out clean, 45 minutes longer; cool. Serve with whipped cream.
