INGREDIENTS
3/4 cup
granulated white sugar
1/2 tsp
Kosher salt
1 tsp
ground cinnamon (I use Saigon cinnamon)
1/2 tsp
ground ginger
1/4 tsp
ground cloves
2
large eggs
1 15 ounce can
Libby's 100% Pure Pumpkin Puree
1
12 fl. ounce can evaporated milk
1
unbaked 9-inch (4-cup volume) deep-dish pie shell (defrosted)
whipped cream (optional, search LLS search box for "Vanilla Whipped Cream")