Instructions: Preheat oven to 425 degrees. Combine sugar, cinnamon, salt, ginger and cloves in small bowl; set aside. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees; 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.

Note: If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

Note: 13/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

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