From the Libby’s Pumpkin can. One of the nicest things about this is that it makes two pies, so you can hoard one and share the other.

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 (4-cup volume) deep-dish pie shell. (We have also used pie crust a la mac successfully)

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

Pour into pie shell.

Bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Alternatively, bake in two shallow (2-cup volume) pie shells), 15 minutes at 425F and then 20-30 minutes at 350F