Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 to 2 cups pumpkin (15 to 16 oz. can)
1 2/3  cups evaporated milk (1 can) OR 1 2/3 cup eggnog
2 eggs, well beaten
Unbaked pie crust shell

Heat oven to 425 degrees.  Combine sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat until smooth.  Pour into pie shell.  Bake on bottom shelf of oven at 425 degrees for 15 minutes.  Reduce to 350 degrees and bake 35 minutes or until center doesn't jiggle when pie is shaken.  Cool.  Serve with whipped cream.

 A low fat version made with Egg Beaters and evaporated skim milk tastes great!