2 eggs, slightly beaten
1 (16 oz.) can Libby's solid pack pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 c. (12 oz. can) undiluted Carnation evaporated milk
1 (9-inch) unbaked homemade pie shell with high fluted edge

If regular 9-inch frozen pie shells are substituted, recipe fills 2 shells. Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375 degrees. Bake on cookie sheet 45 minutes or until pie tests done as noted above.

If deep dish 9-inch frozen pie shells are substituted, recipe fills 1 shell. Let shell thaw 20 minutes, then recrimp edge to stand 1/2 inch above rim. Preheat cookie sheet while preheating oven to 375 degrees. Bake on cookie sheet 70 minutes or until pie tests done as noted above.

Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. Makes one 9-inch pie.