Pumpkin pie

I had to alter a few recipes to get this one since I didn't have any evaporated milk. It still turned out pretty good.

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
  
• 2 large eggs
• 1 can (15 oz.) can pumpkin
• cup milk
• 1 unbaked single pie crust

MIX sugar, cinnamon, salt, ginger, cloves and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; 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. Top with whipped cream before serving.

I also put foil around the crust edge for the first 25 minutes to prevent burning.