Pumpkin Pie Recipe by Lauren Allen from Tastes Better From Scratch.

Ingredients

• 1 pie crust (9-inch, deep dish, unbaked)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15-ounce can of canned pumpkin or fresh pumpkin puree
• 12-ounce can of evaporated milk

Directions

1. Preheat oven to 425°F.
2. In a large bowl beat the eggs and pumpkin together. 
3. In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Add to the pumpkin mixture.
4. Gradually stir in the evaporated milk. Carefully pour the mixture into the unbaked pie crust. 
5. Bake at 425°F for 15 minutes. 
6. Reduce temperature to 350° F and bake for 40 to 50 minutes longer, or until the pie is set. 
7. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit but it will continue to set up as it cools.
8. Allow the pumpkin pie to cool completely on a wire rack. 
9. Serve with whipped cream and caramel pecan topping, if desired.