2 c. evaporated milk
1 3/4 c. pumpkin (Libby's)
3/4 c. granulated sugar
1/2 tsp. salt
2 level tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
3 egg yolks
1 (10") regular or 1 (9") deep dish pie shell

Combine milk, pumpkin, sugar, salt, cornstarch and all spices, mix together and cook in a saucepan for 15 minutes over a medium heat. Beat egg yolks with fork and add a little cooked pumpkin mix to eggs first to keep eggs from cooking. Then pour eggs into pumpkin and cook another 4 to 5 minutes. Cool pudding overnight, then pour into a prepared (baked) pie shell and top with whipped cream. Refrigerate until serving.