To make crust, see Pie Crust recipe.
Pumpkin Pie Filling:
Ύ cup granulated sugar
1 tsp ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
Ό teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libbys 100% pure pumpkin
1 can (12 ounces) Nestle Carnation evaporated milk
Preheat oven to 425 degrees. Fit crust into a 9-inch
deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch
overhang all around. Crimp edge as desired. Prick bottom of dough all over
with a fork; set aside.
In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to
combine. Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to
350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire
rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer
to a refrigerator until ready to serve.