Pumpkin Pie

Taffy (who many of you will know from felted knitting classes)
supplied this recipe - everyday to her, but really special for us!

1.5 cups of pumpkin (cooked and mashed)
3/4 cup sugar
1/2 teaspoon salt
1.5 teaspoons of cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
3 slightly beaten eggs
1 and a quarter cups milk
1 si-ounce can of evaporated milk
1 nine-inch unbaked pastry case

Combine the pumpkin,m sugar, salt and spices. Blend eggs, milk and evaporated milk. Pour into unbaked pastry case (make high edges as filling is deep). Bake in hot oven (400 degrees) for 50 minutes.

Serve with whipped cream!