Pumpkin Pie

 Pumpkin pie

1 unbaked 9 inch pie crust

2 eggs

¾ cup brown sugar

1 (16 ounce) can pumpkin

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 can (14½ ounce) evaporated milk (1 2/3 cups)

Prepare pastry crust according to recipe. Beat eggs slightly in a large bowl; add brown sugar, pumpkin, salt and spices; mix well. Stir in evaporated milk; pour into the pastry shell. Bake in preheated 425 degrees for 15 minutes. Reduce oven heat to 375 degrees; bake 30 minutes or until a thin-bladed knife or spatula inserted 1 inch from the edge comes out clean. Cool. Serve plain or topped with whipped cream, ice cream, or cheddar cheese. 

NOTE

Since I love spices, I double the amount of cinnamon, ginger, nutmeg and cloves that I put in.