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 400°F. 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.