Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can Libby's pure pumpkin (available to buy online in the UK from: http://www.americansoda.co.uk/uk/American-Soda/Home/default.aspx)
1 can evaporated whole mile
1 package short crust pastry (or else use a trusted pie crust recipe of your own)

Mix all ingredients together in a large bowl until smooth and creamy. Let rest.

Roll out pastry and line a nine inch pie tin, trimming of the edges.

Prick the bottom of the tin and bake the pastry for ten minutes at 150 degrees so it is just barely cooked.

Remove the pastry from the oven and carefully pour the pumpkin mixture into the pan.

Bake the pie at 200 degrees for 40 minutes or until a knife inserted near the centre comes out clean.

Allow to cool. Serve immediately or refrigerate. Serve with cream or ice cream.

This pie freezes really well either uncooked or cooked.

A Thanksgiving without pumpkin pie is, well, what can I say, just not the American way.