1 (9-inch) unbaked pie crust
2 c. fresh pumpkin or 1 (16 oz.) can
1 (13 oz.) can evaporated milk or evaporated skim
2 eggs or 3 egg whites
1/2 c. packed brown sugar
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. salt
Whipped cream for garnish

Preheat oven to 425 degrees. In large bowl, with mixer at medium speed, beat pumpkin with next 10 ingredients until well mixed. Place pie plate on oven rack; pour pumpkin mixture into pie crust; bake 15 minutes; turn oven control to 350 degrees and bake 35 minutes more or until filling is set. Cool.

Serve topped with whipped cream or for a different treat, just before serving spread 1/3 cup honey over top and sprinkle with 1/3 cup of sliced Brazil nuts, almonds, pecans, walnuts, or peanuts. Serves 8.