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 or 425 gr) pumpkin
1 can (12 fl. oz. or 350 ml) evaporated milk
1 unbaked 9-inch (4 cup volume) deep-dish pie shell (half of this pie crust recipe)
Mix sugar, salt, cinnamon, 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 425F/220C oven for 15 minutes. Reduce temperature to 350F/180C; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.