2 c. cooked, mashed pumpkin
1 lg. can evaporated milk
2 eggs
1 c. dark brown sugar
1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 unbaked pie shell
1/2 c. raisins (boiled in water in 1 minute and drained) (optional)

Preheat oven to 425 degrees. In a large bowl, combine all ingredients. With a mixer, beat at a low speed until blended. Pour in shell and bake 15 minutes to harden crust; then reduce heat to 350 degrees and bake about 35 to 40 minutes or until the tip of a knife inserted in the center comes out clean.

Cool. Serve with whipped cream. (For a novel touch, add the boiled and drained raisins to the filling.)