3 eggs
1 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 (15 oz) can solid-pack pumpkin
1 (9″) unbaked pastry shell
whipped topping & additional ground cinnamon

in a bowl, lightly beat eggs. add the milk, sugars, cinnamon, nutmeg, salt, ginger & cloves; mix well. stir in the pumpkin just until blended. pour into pastry shell. bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. cool on a wire rack. chill until serving. garnish with whipped topping sprinkled with cinnamon. refrigerate leftovers.

6-8 servings