1 (9 inch) pie crust
2 eggs
1 (1 lb.) can pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 c. evaporated milk or light cream

Heat oven to 425 degrees. Beat eggs slightly with rotary beater; beat in remaining ingredients. (Pour into 9 inch pie crust. To prevent crust from burning before pie is done, form aluminum foil along crust edge.) Place on cookie sheet and bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center comes out clean. Cool. If desired, serve with sweetened whipped cream.