3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground cloves
2 large eggs
1 can (12 oz.) evaporated milk
1 can (15 oz) pumpkin
1 unbaked 9'' pie shell
Mix all dry ingredients in a small bowl. In a large bowl, beat the eggs. Then add the pumpkin and spice mixture. Mix. Add the milk slowly while stirring with a wire whip.
Once blended, pour into unbaked pie shell. Cover the crust edges with foil to keep from burning. Bake on a cookie sheet in a preheated 425* oven for 15 minutes. Then turn the temperature down to 350* for about an hour. Pie is done when a knife inserted near the center comes out clean. Cool on a wire rack.
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