Pumpkin Pie



1 1/2 c. Canned Pumpkin
3/4 c. Sugar
1/2 tsp. Salt
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/4 tsp. Ground Clove
3 Eggs, slightly beaten
1 1/4 c. Milk
1 6 oz. Can Evaporate Milk
1 9 inch pie crust (Crust recipe to follow)

Preheat oven to 400F. Combine pumpkin, sugar, salt and spices. Mix well. Blend in eggs, milk and evaporated milk. Pour into unbaked pie crust. Bake at 400 for 50 minutes or until knife inserted halfway between center of pie and outside comes out clean. Serve with whipped cream.