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Pumpkin Pie

9 inch pastry							
2 Eggs							
2 Cups cooked pumpkin					
or  1-16 oz canned pumpkin				
1/2 Teaspoon Salt						
1 Teaspoon Cinnamon					
1/2 Teaspoon ground ginger				
1/4 Teaspoon ground cloves				
1-2/3 Cups evaporated milk					
Heat oven to 400º
Beat eggs slightly with hand beater  beat in remaining ingredients.  Place pastry line pie pan on the oven rack first and then pour the filling in.  Have ready a long two inch wide strip of tin foil that can be crimped around the pie crust flute to protect the crust from getting too brown.  Bake 15 minutes and then reduce heat to 350º bake until knife come out clean 
Note….Grandma Alice Johnson always used the same filling recipe but she would cook the mixture on top of the stove and then pour it into a baked crust.

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