Mother’s Pumpkin Pie

2 eggs, slightly beaten

1 can (16oz.) Libby’s Pumpkin

¾ cup sugar

½ tsp salt

1 tsp cinnamon

¼ tsp ginger

¼ tsp cloves

1 2/3 cup (13 fl. oz.) lt. cream or half & half

1 9” unbaked pie shell with high fluted edge

Preheat oven to 425°.

Mix filling ingredients in order given. Pour into pie shell. Bake for 15 minutes. Reduce oven temperature to 350° and continue to bake 45 minutes or until knife inserted in center of pie comes out clean. (Usually takes 50-60 minutes after the initial 15 minutes to bake.)

Cool. Refrigerate leftovers.