Pumpkin Pie

 

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk(1 can)
1/2 tsp. allspice

One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in centre of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream.