Pumpkin Pie

​pastry for a single crust pie
2 eggs
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon cloves
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
whipped cream, for serving
 
1. Preheat oven to 425 degrees and line a pie plate with piecrust. Beat eggs in a large bowl until frothy. Stir in remaining ingredients until smooth. Transfer to prepared pie plate.
 
2. Bake for 15 minutes; reduce oven temperature to 350 degrees and bake until knife comes out clean, about 40-50 minutes. Cool on wire rack to room temperature, then refrigerate until serving. Top with whipped cream.

Revised November 2017