*1 single pie crust (make your own or buy refrigerated pie crust)
*1/2 cup white sugar
*1/2 cup brown sugar
*1 1/2 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
*1/2 teaspoon salt
*1/2 teaspoon ground ginger
*1/4 teaspoon ground cloves
*1 (15 ounce) can solid pumpkin puree
*1 (5 fluid ounce) can evaporated milk
* 3/4 cup half & half
~Preheat oven to 425 degrees.
~In a small bowl, combine sugars, cinnamon, nutmeg, salt, ginger & cloves.
~In a large mixing bowl, gently beat eggs.
~Stir in pumpkin.
~Mix in the sugar mixture.
~Slowly stir in evaporated milk and half & half.
~Place pie plate on a baking sheet.
~Pour into pie shell.
~Cover edges of crust with aluminum foil (this helps prevent burning)
~Bake for 15.
~Reduce temperature to 350 degrees.
~Bake 50 minutes.
~Remove foil from crust.
~Bake for another 10 minutes, or until knife inserted near the center comes out clean.
~Do not cut until pie is cool.