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Preheat oven to 425°. Mix sugar, salt, ginger, cloves, and cinnamon. Beat eggs in separate bowl, and stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie crust. Bake 15 min. Reduce heat to 350° and bake an additional 40-50 min. until knife comes out clean. Cool on rack 2 hours. Serve immediately or refrigerate.
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