Pre-heat oven to 425 degrees F.

Mix until well-blended:
2 c. cooked or canned pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg or allspice
1/8 t. cloves
2 slightly beaten eggs

Pour the mixture into the pie shell. Bake 15 minutes at 425, then reduce the heat to 350 degrees F and bake about 45 minutes longer ir until inserted knife comes out clean.