1 (16 oz.) can pumpkin
3 eggs
1/4 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 (12 oz.) can evaporated milk
6 tsp. sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
pastry for single crust 9-inch pie

Preheat oven to 375°F. Have all ingredients at room temperature.

To mix add the liquid ingredients to the sifted, combined dry ones in a few swift strokes. Do not overmix - only a light stirring from 10 to 20 seconds, which will leave some lumps. Fill muffin tins 2/3 full.

Bake at once in a preheated 375°F oven for 20 to 25 minutes.

Yield: 2 dozen muffins.