2 eggs, slightly beaten (or an egg substitute)
1 (16 oz.) can solid pack pumpkin
3/4 c. white granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can undiluted evaporated milk (for lower fat substitute evaporated skim milk)
1 tsp. vanilla

Combine filling ingredients. Pour into 9 inch unbaked pie crust. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake 40 to 50 minutes or until knife inserted near center comes out clean. Serve with whipped topping if desired.