1 pkg. (15 oz.) Pillsbury all-ready pie crusts
1 tsp. flour
2 eggs, slightly beaten
1 can (16 oz.) 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 can (12 fl. oz.) Carnation evaporated milk (in the dairy case)

Heat oven to 425 degrees. Prepare pie crust according to package directions for filled one-crust pie. Flute edge to stand 1/2 inch above rim.

Mix filling ingredients in order given. Pour into pie crust-lined pan. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees, continue baking 35 to 45 minutes or until knife inserted near center of pie comes out clean. (If necessary, cover edge of crust with strip of aluminum foil to prevent excessive browning.) Cool completely. Garnish, if desired, with whipped topping.