16 oz. fresh pumpkin
3/4 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 (9 inch) unbaked pie shell
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. ground ginger
1 can (12-13 oz.) evaporated milk

Preheat oven to 425 degrees.

Mix pumpkin, eggs, sugar, salt, cinnamon, ginger, cloves and evaporated milk in order given; pour into pie shell. Bake 15 minutes, reduce heat to 350 degrees; continue baking 45 minutes or until knife inserted into center comes out clean. Cool completely. Garnish, if desired, with whip cream. Yield: 1- 9 inch pie.