Pumpkin Pie

• ¾ cup sugar
• ½ t salt
• 1 t cinnamon
• ½ t ginger
• ¼ t cloves
• 2 eggs
• 1-15 oz. can pumpkin
• 1-12 oz. can evaporated milk
• 1 unbaked pie crust

Heat oven to 425. Mix dry ingredients, beat eggs in, add pumpkin and gradually add milk. Pour into crust. Bake at 425 for 15 mins, reduce temperature to 350 and bake for 40-50 minutes until knife or toothpick comes out clean. Cool slowly to prevent cracking. For fun, use the leftover pie crust to make leaves to set on the rim of the pie. Use a knife to cut the outline of leaves, and then score one line longways, and small lines at an angle to the long line to depict the veins. (Or purchase some leaf cookie cutters.) Placing the leaves on the pie filling causes it to bake unevenly.