Makes 8 servings

3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby’s® 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
Nonstick cooking spray
Whipped cream (optional)

1. Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
2. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.
3. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
4. Bake as directed below or until a knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Cooking times:
9- inch-round glass pie dish: 325 F; bake for 55 to 60 minutes
10- inch-round glass pie dish: 325 F; bake for 45 to 50 minutes
8- inch-round cake pan: 350 F; bake for 45 to 50 minutes
9- inch-round cake pan: 350 F; bake for 35 to 40 minutes