1 can pumpkin
3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch salt
1/2 tsp. cloves
2 eggs (slightly beaten)
1 (13 oz.) can evaporated milk
1 9 inch pastry shell

Thoroughly combine pumpkin, sugar, salt and spices. Blend in eggs and evaporated milk. Pour into unbaked pastry shell. Bake in 425 degree oven for 15 minutes, reduce heat to 350 degrees and continue baking 35 to 45 minutes or until a knife inserted into center comes out clean.

Note: If using a regular 9 inch frozen pie shells recipe will fill two shells. Bake on preheated cookie sheet in 375 degree oven for 45 minutes or until knife inserted in center comes out clean.

If using 9 inch frozen deep dish shell recipe will fill one shell. Thaw so edges can get recrimped to stand 1/2 above rim. Bake on preheated cookie sheet in 375 degree oven for 70 minutes or until knife inserted in center comes out clean.