1 ¼ cup pumpkin
½ teaspoon salt
1 ¼ cup evaporated canned milk
2 medium eggs
½ cup brown sugar, packed
1 ½ tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
Mix all ingredients together and pour into uncooked pie shell.
Bake at 375 for about 45-50 minutes.
Pie is done when a knife can be inserted and pulled out clean.
If you are concerned about the pie crust burning, it can be covered with tinfoil so that it won't overcook.
Pumpkin pie is best if made the day before and served cold with whipped cream.
Note: Do not overfill pie shell; pumpkin custard will expand and overflow the crust and burn the crust and drip in the oven. If there is extra custard that won't fit in the pie shell, pour it into an oven-proof dish and bake. Serve with whipped cream.