1 1/2 c. cooked canned pumpkin
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3 slightly beaten eggs
1 1/4 c. milk
1 (6 oz.) can (3/4 c.) evaporated milk

Thoroughly combine pumpkin and sugar, then add spices and mix well. Stir in eggs well and then add evaporated milk and regular milk. Mix well until smooth; pour into 9-inch pie shell.

Bake at 450°F for 10 minutes, then reduce heat to 325°F and bake for 45 minutes or until the tip of a knife inserted in the middle of the pie comes out clean.

For Pecan Pumpkin Pie: Sprinkle the top of pie with chopped pecans before placing in oven.

(When making 2 pies, one of the large cans of pumpkin usually has about 3 1/2 cups of pumpkin in it; use all of it.)