Potluck Pumpkin Pie

• 1 3/4 cups sugar, divided
• 1 1/2 cups all-purpose flour
• 1/2 cup butter or 1/2 cup margarine, cold
• 4 eggs, lightly beaten
• 1 (29 ounce) can solid pack pumpkin
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 (12 ounce) cans evaporated milk
• whipped topping (optional)

1. Preheat oven to 425 degrees.
2. In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
3. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
4. Bake for 15 minutes at 425 degrees.
5. Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
6. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.

sugar, flour, butter, eggs, solid pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, milk, topping

Taken from www.food.com/recipe/potluck-pumpkin-pie-467875 (may not work)