Pumpkin Pie (Libby's)

3/4 cup granulated sugar

1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)

Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.

Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.