1 lb. can (2 c.) canned pumpkin (solid pack)
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. cloves
3 eggs, slightly beaten
1 1/3 c. milk or cream (1 1/3 c.)
9 inch pie shell, unbaked with fluted edges

Blend pumpkin, sugar, spices and salt. Add eggs and milk; blend well. Pour into unbaked pie shell; bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees. Bake 45 to 50 minutes longer or until knife comes out clean. Cool. Top with whipped cream or whipped topping. Or eat without topping.