Pumpkin Pie

425 g. cooked pumpkin puree

1 cup milk

3 large eggs

3/4 cup sugar

1-1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 pie crust

In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry. 

Set pie on bottom rack of a 220° c. oven. Bake for 15 minutes, then reduce temperature to 175° c. Continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer. 

Set pie on a rack until cool to touch, at least 2 hours. Top with fresh whipped cream