Pumpkin Pie (Gluten Free)

PUMPKIN PIE

3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk

2 pie crusts, unbaked

Preheat oven to 425. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Bake for 15 minutes. Reduce temperature to 350. Bake for 20 to 30 minutes or until pies test done.