2 cups pumpkin pure, canned or freshly prepared 
1 unbaked pie shell (9-inch)
1 cup brown sugar
3 large eggs, slightly beaten
1 cup milk (may substitute with cream)
1/4 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4tsp. ground cloves
1 tsp. vanilla extract

1. Preheat oven to 425F.
2. Prepare pie shell if necessary
3. In a large bowl, combine ingredient and mix well until smooth.
4. Pour pumpkin filling into pie shell.
5. Cover the edge of pie with foil.
6. Bake pie for 15 minutes then remove foil.
7. Reduce oven temperature to 350F and continue baking for an additional 45 minutes or until a knife inserted near the center comes out clean.
8. Cool slightly on wire rack.
9. Serve warm or chilled.
10. Top with sweetened whipped cream.