Pastry for 10 inch, one crust pie
3 eggs
2 3/4 c. canned pumpkin
1 c. sugar
3/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. cloves
2 1/4 c. evaporated milk or light cream

Heat oven to 425 degrees. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.) Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool. If desired, serve with sweetened whipped cream.