Pumpkin Pie

• ¾ c granulated sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 large eggs
• One 15 oz can The Fresh Market 100% Pure Pumpkin
• One 12 oz can evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Preheat oven to 425°F.

In a small bowl, combine first 5 ingredients.

In a large bowl, whisk the eggs. Add pumpkin and sugar-spice mixture and gradually mix in evaporated milk. Pour mixture into pie shell and bake for 15 minutes.

Reduce temperature to 350°F; bake for an additional 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

Serve immediately or refrigerate. Top with whipped cream before serving, if desired.

Yields: One 9-inch pie.