When you make this pumpkin pie, measure whipped cream topping with your heart.

INGREDIENTS
1 9-inch pie crust
¾ c sugar
1 tsp cinnamon
½ tsp salt
½ tsp ginger
¼ tsp ground clove
2 large eggs
15 oz pumpkin
12 oz evaporated milk

INSTRUCTIONS
Combine eggs, pumpkin, spices, and sugar.
Mix in evaporated milk.
Smooth out pie dough over 9–inch baking dish – crinkling edges if desired.
Carefully pour pie mixture over dough.
Bake at 425 for 15 min. Then reduce temp to 350 and bake for 40-50 min or until pie is set.
Cool completely, then serve with whipped cream and caramel pecan topping.
Enjoy!

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