Ingredients:

• 3/4 cup granulated
• sugar
• 1-1/2 cups (12 oz  can) evaporated milk
• 1/2 tsp. salt
• 2 eggs
• 1 tsp.ground
• cinnamon
• 1/2 tsp. ground
• ginger
• 3/4 tsp. ground cloves
• 1 & 3/4 cups (15 once can) pumpkin filling
• TIP: You can substitute pumpkin pie spice for all the individual spices Use 3 tsp. of pumpkin pie spice instead.

Instructions:

1. Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl.
2. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.
3. Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package.
4. Pour mixture into the pie shell.
5. Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean.
6. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
7. Store in the refrigerator, covered with plastic wrap or aluminum foil.
8. Top with a whipped cream