1 pie crust
1 tsp. flour
2 eggs, slightly beaten
1 (15 oz.) can Libby's Solid Pack Pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can Carnation Evaporated Milk

Prepare pie crust according to package directions. Preheat oven to 425°F. Flute edge to stand 1/2-inch above rim.

Mix filling ingredients in order given. Pour into pie crust-lined pan. Bake at 425°F for 15 minutes.

Reduce heat to 350°F; continue baking 35 to 45 minutes until knife inserted near center of pie comes out clean. (If necessary, cover crust with strip of aluminum foil to prevent excessive browning.) Cool completely.

Garnish, if desired with whipped topping.