Pumpkin Pie

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15 oz.) pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 435 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

* can substitute 1 3/4 tsp. pumpkin pie spice for the cinnamon, ginger and cloves. If I do this, I like to add a little extra cinnamon.