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¾ cup granulated sugar
½ teas. Salt
1 teas. Cinnamon
½ ground Ginger
¼ teas. Cloves
2 large eggs
1 can (12 fl. Oz.) Carnation evaporation milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)
1.  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.
2.  Pour into pie shell
3.  Bake in preheated 425 F oven for 15 minutes.  Reduce temperature to 350 F and bake for 40 – 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  Top with whipped cream before serving.