Pumpkin Pie

by Nancy

4 eggs, beaten

1 1/2 c. sugar

1 t. salt

2 t. cinnamon

1 t. ginger

1/2 t. cloves

3 1/2 c. canned or cooked pumpkin or squash

2  12 oz. cans evaporated milk

Beat eggs, add pumpkin, sugar and spices.  Stir in milk.  Pour into unbaked pie crust. Bake at 425ºF for 15 minutes and then at 350ºF. for 40-50 minutes.

~Pumpkin pie was a great favorite of mine, even when I found out that Mom made it once out of squash which I detested.  In Alaska, sometimes Elverda made her pumpkin pie out of carrots!