Unbaked 9-inch pie shell
1 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1 1/2 c. pumpkin
1 2/3 c. undiluted evaporated milk
2 eggs, well beaten

Start heating oven at 425 degrees. Warm pie shell for about 5 minutes.

Combine sugar, salt, spices; add pumpkin, milk, egg; beat until smooth. Pour into shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 35 minutes or until custard is set. Test custard by inserting with a knife. When knife comes out dry, custard is set. Cool.

NUT-PUMPKIN PIE:

About 10 minutes before pie is done, sprinkle with 1/2 cup sliced almonds, Brazil nuts, filberts, peanuts, pecans or walnuts.