Scott'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.) LIBBY'S(R) 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLE(R) CARNATION(R) Evaporated Milk

1. 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.
2. POUR into pie shell. I prefer graham cracker crumb. See box for recipe.
3. BAKE in preheated 425u0b0 F oven for 15 minutes. Reduce temperature to 350u0b0 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.

sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, suae, milk

Taken from www.epicurious.com/recipes/member/views/scotts-pumpkin-pie-50055273 (may not work)