1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
2 eggs, beaten
1 1/2 c. pumpkin
1 tall can Carnation evaporated milk, undiluted
Pastry for 9 inch 1 crust pie

Line pie pan with pastry, fluting rim. Blend sugar, spices and salt in mixing bowl. Add eggs, pumpkin and Carnation milk. Pour into unbaked pie shell. Bake in hot oven (425 degrees F.) 15 minutes; then reduce heat to moderate (350 degrees F.) and continue baking 40 minutes, or until a knife inserted in the center comes out clean. Cool. Top with whipped Carnation.

How To Whip Carnation Evaporated Milk:

Chill Carnation milk thoroughly on ice or in ice cube tray in refrigerator.

Place beater and bowl in refrigerator to chill for at least 20 minutes.

Fold in measured lemon juice when Carnation is whipped to a froth.

Continue whipping until Carnation is stiff and holds peaks.