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.) Libby's pumpkin
1 can (12 oz.) Evaporated milk
1 unbaked 9-inch deep-dish pie shell

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.) Libby's pumpkin 1 can (12 oz.) Evaporated milk 1 unbaked 9-inch deep-dish pie shell

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 425 degree oven for 15 minutes. Reduce temp. to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.