This was started from the Libby's Pumpkin Pie filling can with changes by Pete.
Ingredients:
3/4 cup sugar 1/2 tsp salt 1 to 2 tsp ground cinnamon 1/2 tsp ginger 1/4 tsp ground cloves 2 large eggs 1 can (15 oz) Libby's 100% pure pumpkin 1 can (14 ounces) evaporated milk 2 tsp pumpkin pie spice (*** Sue Kohls recommendation ***) 1 unbaked 9-inch (4 cup volume) deep dish pie shell
Mix sugar, salt, cinnamon, ginger, pumpkin pie spice, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.