- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby's pumpkin (not pumpkin pie mix)
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch pie crust (I like Trader Joe's frozen), rolled out and fitted in a deep dish pie tin, or buy a frozen pie crust already in a tin pan. Or, crazy thought, make one from scratch.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve immediately or refrigerate.