Pumpkin Pie

I am personally not a fan of pumpkin pie, but many of the children and my husband are.  So we made pumpkin pie.  I started out using the recipe in my trusty Better Homes and Gardens New Cookbook, but eventually switched to the recipe on the Libby's pumpkin can.  Someone said they liked it better.

Ingredients:

• 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.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instructions:
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 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.

Note:  I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.