Libby's Famous Pumpkin Pie

2 eggs, slightly beaten
1 can (16 oz) solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups (13 fl oz) evaporated milk or light cream
1 9-inch unbaked pie shell with high fluted edge.*

Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 dgrees and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

Makes 1 9-inch pie.
*If using frozen pie shells, this recipe fills 2. Bake as pie-shell package directs.

[Magazine clipping. Ada may very well have used this recipe, although this card is clean, because the recipe was very popular. I recall Ada telling me, though, that she didn't like to put cloves in her pumpkin pie, because it made the filling so dark, so she probably omitted the cloves.]