Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 15-ounce can 100 percent pure pumpkin
1 12-ounce can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

Mix sugar, cinnamon, salt, ginger and cloves in 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 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees; 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. Top with whipped cream before serving.

Notes: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

For 2 shallow pies: Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 20 to 30 minutes or until pies test done. (A toothpick inserted in the center comes out clean).

For high altitude baking: (3,500 to 6,000 feet, or Wasatch Front altitude): Deep-dish pie: Extend second bake time to 55-60 minutes. Shallow pies: no change.