Pumpkin Pie

I don't always make my pumpkin pie from scratch, but when I do, this is my go-to recipe, compliments of Jeff's mom, Carol.

1 ½ c. pumpkin
¾ c. sugar
½ tsp. salt
1 tsp. cinnamon
½ to 1 tsp. ginger
¼ to ½ tsp. nutmeg
½ to ½ tsp. cloves
3 slightly beaten eggs
one 6-oz. can evaporated milk
one 9-inch unbaked pastry shell
        Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs and evaporated milk. Pour into unbaked pastry shell (have edges crimped high--Filling is generous). Bake in hot oven, 400°, 50 minutes or until knife inserted halfway between center and outside comes out clean. Cool.