Pumpkin Pie

Who doesn't love pumpkin pie? Especially around Thanksgiving... And it's not that bad for you, either.  My fiancee loves pumpkin pie, so when we moved in together, his stepmom bought us all the ingredients for this pie as a housewarming gift.  Best gift we've ever received. 
The first time you make this, you may have to stock up on a few spices, but the second time around, you'll have almost everything you need.  So really, it's not very expensive, and you'll reuse the spices for many other recipes as well.

Ingredients

• 1 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/2 tsp allspice
• 1 2/3 cups evaporated milk
• 2 eggs, beaten
• 1 1/2 cups canned pumpkin
• 9" pie shell

Directions

1. Set oven to 425 degrees.
2. Blend sugars, spices and salt into a mixing bowl.
3. Add beaten eggs, pumpkin and evaporated milk.
4. Pour into the pie shell and bake for 15 minutes.*
5. Turn the oven down to 350 degrees, and bake for another 40 minutes.
6. Allow to cool completely, then top with whipped cream.

*To keep the crusted edges from browning too quickly, I recommend lining the edge of the pie with tin foil.