Pumpkin Pie Filling

• 1 unbaked 9-inch pie shell
• 34 cup white sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 14 teaspoon clove
• 2 eggs, slightly beaten
• 1 34 cups pumpkin puree
• 23 cup evaporated milk

1. Preheat oven to 425F
2. Mix all ingredients together and pour in deep-dish pie plate.
3. Bake in hot oven 425F for 15 minutes, then reduce heat to 350F for 45 minutes or until knife inserted in center comes out clean.
4. Cool completely on wire rack.
5. Serve with a dollop of whipped cream.

shell, white sugar, salt, cinnamon, ginger, clove, eggs, pumpkin puree, milk

Taken from www.food.com/recipe/pumpkin-pie-filling-416883 (may not work)