Princess Lucy's Pumpkin Pie

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch deep-dish pie shell

MIX sugar, cinnamon, salt, 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 oven 425° F 218°C for 15 minutes.

Reduce temperature to 350° F 176°C; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

If desired, top with whipped cream before serving.

Refrigerate leftovers.