1 unbaked pie shell
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 eggs, well beaten
2 c. pumpkin (fresh or canned)
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. all spice
1 can evaporated milk

Combine and mix sugar, salt and spices. Add pumpkin, milk, and eggs. Beat until smooth. Pour into shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until custard is set and knife inserted comes out clean. (to serve: top each piece with whip cream.)