Pumpkin Pie

(credit to allrecipes.com and Libby's)

Ingredients

    * 1 (9 inch) deep dish pie crust, partially baked (to prevent a soggy crust)
    * 1/2 cup brown sugar
    * 1/4 cup white sugar
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground cloves
    * 2 eggs
    * 1 (15 ounce) can pumpkin (which is 1 3/4 cups, if you care)
    * 1 (12 fluid ounce) can evaporated milk

Directions:

1. Preheat oven to 425 degrees F.

 2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. (You can put foil around the edges of the pie to prevent the crust from getting burned--remove after about 25 minutes of baking).

 3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)