Fresh Pumpkin Pie withe Graham Craker Crust

For the crust:
Graham crackers (20-22 squares) crushed until fine, about 1 1/4 c.
2 tbsp. sugar
1/2 tsp. salt
3/4 stick butter, melted

Mix crumbs and sugar. Stir into melted butter. Mix well. Press firmly on bottom and sides of 9 inch pie pan. Chill 1 hour before filling or bake crust in oven 375 degrees about 7 minutes. Cool



For the filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 C fresh pumpkin puree
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 graham cracker crust

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving