Pumpkin Pie

• 3/4 CUP SUGAR
• 1/2 TBSP SALT
• 1 TSP GROUND CINNAMON
• 1/2 TSP GROUND GINGER
• 1/4 TSP GROUND CLOVES
• 2 LG EGGS
• 1- 15 OZ CAN PUMPKIN
• 1- 12 OZ CAN EVAPORATED MILK
• 1 UNBAKED 9" DEEP-DISH PIE SHELL

HEAT OVEN TO 425*.
MIX SUGAR, SALT, GINGER & CLOVES IN A SMALL BOWL. BEAT EGGS IN LARGE BOWL.
STIR IN PUMPKIN & SUGAR AND SPICE MIXTURE.
GRADUALLY STIR IN EVAPORATED MILK.  
POUR INTO PIE SHELL.
BAKE FOR 15 MIN.
REDUCE TEMP TO 350* AND BAKE 40-50 MIN OR UNTIL KNIFE COMES OUT CLEAN FROM CENTER.
COOL FOR 2 HOURS.
SERVE IMMEDIATELY OR REFRIGERATE.

NOTES:
YOU CAN SUB PUMPKIN PIE SPICE FOR SPICE MIXTURE - TASTE WILL BE A LIL DIFFERENT.
DO NOT FREEZE PIE, AS THE PIE WILL SEPARATE FROM THE CRUST.