Libby's Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

For the filling:

 ¾  cup white sugar
 1 teaspoon ground cinnamon
 ½  teaspoon salt
 ½ teaspoon ground ginger
 ¼  teaspoon ground cloves
 2 eggs
 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
 1 (12 fluid oz) can Evaporated Milk

Preheat oven to 425° F.

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.
Bake for 15 minutes. Reduce temperature to 350° 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.)