Classic Pumpkin Pie

1 9" unbaked pie shell
2 eggs
2 cups (1 16-ounce can) pumpkin
¾ cup sugar, brown or white
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground cloves
1 can (12 ounces) evaporated milk
whipped cream, as a garnish

Preheat the oven to 425 degrees.

In a blender or food processor bowl place eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Blend. Pour into the unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake 45 minutes more or until a knife blade inserted 1" from the center comes out clean. Serve cold with shipped cream.  Variations: Instead of ground ginger, fold in ¼ cup candied ginger. Or, make as directed above, but add 1 tablespoon brandy

Caramel Pecan Pumpkin Pie

In a small bowl cream 2 tablespoons butter with ¼ cup brown sugar. Stir in ¼ cup chopped pecans. Press the mixture over the bottom of the unbaked pie shell in an even layer before you add the Classic Pumpkin Pie filling. Bake as directed.