2 eggs, slightly beaten
1 (16 oz.) can 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 tall (13 oz.) can Pet evaporated milk
1 (9-inch) unbaked pie shell with high fluted edge
whipped topping

*For cinnamon, ginger and cloves, can substitute 1 1/2 teaspoons pumpkin pie spice.

Preheat oven to 425°F. Mix filling ingredients in order given. Pour into pie shell.

Bake 15 minutes. Reduce heat to 350°F. Continue baking for 45 minutes or until knife inserted near center of pie comes out clean. Cool completely on wire rack. Before serving, garnish with whipped topping, if desired.

Yields one 9-inch pie.