Pumpkin Pie

1. 1 1/2 cups canned (not the pumpkin mix) or mashed cooked pumpkin
2. 3/4 cups sugar
3. 1/2 teasp. salt
4. 1/2 to 1 teasp. ginger (I use 1 teasp)
5. 1 to 1 1/4 teasp. cinnamon ( I use 1 1/4 teasp)
6. 1/4 to 1/2 teasp. nutmeg ( I use 1/2 teasp)
7. 1/4 to 1/2 teasp. cloves ( I use 1/2 teasp)

8. 3 slightly beaten eggs
9. 1 1/4 cups milk
10. 1 6 oz can (2/3 cup) evaporated milk
11. 1 9-inch unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt, and the spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell ( have edges crimped high because amout of filling is generous).
Bake in hot oven (400 deg.) 50 minutes, or until knife inserted - comes out clean.

Note:
To avoid spilling pumpkin pie filling, fill your pie shell at the oven.
I always double the recipe and make two.
Below is a great topping for pumpkin pie.

1. 1 cup coarsly chopped pecans
2. 2/3 cup packed light brown sugar
3. 3 Tables. Butter