2 1/4 Canned Pumpkin Puree
1 Cup Firmly packed brown sugar
1 3/4 Cups evaporated Milk
2 eggs beatedn
2 tablespoons butter melted
1 1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat oven to 375 degrees. In a large bowl combine pumpkin, brown sugar, evaporated milk, eggs, butter, cinnamon, salt, nutmeg, ginger, and cloves. Beat on low just until combined. Do not overmix.

Pour into a prepared pie shell. Cover the edges with aluminum foil. Bake for 25 minutes, remove foil, bake for 25 more minutes, or until a knife inserted in the center comes out clean.