Pumpkin Pie

Pumpkin Pie Baked in Shell

2 eggs

¾ cup sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

1 2/3 cup evaporated milk

1¾ cups pumpkin

Combine all ingredients in bowl. Pour into unbaked pie shell.

 Bake at 425* for 15 minutes then at 325* for 45 minutes or until inserted knife comes out clean.

** if the bottom crust on pumpkin and custard pies become soggy after the first day try the following. Break one of the eggs (to be used in the filling) into the unbaked pie crust and swirl it around, coating the surface. Then carefully tip the egg out into a bowl. This coating acts as a barrier that keeps the crust crisp under the moist filling.