Ingredients:

1 pie crust, 9-inch
2 eggs
1 can ( 16 ounce ) pumpkin, 2 cups cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 can ( 13 ounce ) evaporated milk or 1 2/3 cups light cream

Directions:

Heat oven to 425° prepare pastry for 9-inche one crust pie. Beat eggs slightly with rotary beater, beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes.

Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted between center and edge comes out clean.