1 (9”) unbaked deep-dish pie crust

3/4c white sugar

1t ground cinnamon

1/2t salt

1/2t ground ginger

1/4t ground cloves

2 large eggs

1 (15oz) can Libby’s 100% Pure Pumpkin

1 (12fl oz) can evaporated milk

Preheat the oven to 425f.

Combine sugar, cinnamon, salt, ginger and cloves in a small bowl.

Beat eggs lightly in a large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pout into pie shell.

Bake in preheated oven for 15 minutes.

Reduce oven temperature to 350f and continue to bake until a knife inserted near the center comes out clean, 40 to 50 minutes.

Remove from oven and set on a wire rack to cool to room temperature.

Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)