Pumpkin Pie-Melba's (and Marilyn's)

Kim's grandma Christensen's recipe, handed down to his mom.   Marilyn tasted this after we were married and said "Wow, that's a lot better pumpkin pie than I've ever tasted before".    The secret is the nutmeg which most recipes don't have (usually ginger instead). Kim's favoriate pie.

For one  9" pastry

• 2 eggs

• 2 cups or 1 pound pumpkin

• 3/4 c sugar

• 1/2 t salt

• 1 t. cinnamon

• 1/4 t. cloves

• 1 t. nutmeg

• 1 2/3 C. evaporated milk or light cream

(I tend to make all the spices slightly more than the recipe says.  I just like it better)

Heat oven to 425. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredie nts. Pour into pastry lined pie pan. (To prevent Spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.) Bake 15 minutes.  Reduce oven temperature to 350. Bake 45 minutes longer or until a knife inserted in tthe center comes out clean.  Cool in the fridge (important!).  Top with whipped cream.