Ingredients:

• 1 ¾ cups canned pumpkin puree
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 ¼ cups evaporated milk
• 1 unbaked 9-inch pie crust
• Whipped cream (optional, for serving)

Instructions:

1. Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish.
2. In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, eggs, and evaporated milk. Mix well until smooth and well combined.
3. Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
4. Bake in the preheated oven for 15 minutes.
5. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
6. Remove the pie from the oven and let it cool completely on a wire rack.
7. Once cooled, refrigerate the pie for at least 4 hours or overnight to allow it to set.
8. Before serving, you can optionally top the pie with whipped cream.
9. Slice and serve. Enjoy some delicious Pumpkin Pie!