1 3/4 cup cooked pumpkin
1 3/4 cup condensed milk
2 lg eggs lightly beatened
2/3 cup light brown sugar
2 tbsp sugar
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 ground cloves
*Need Refridgerated Pie Crust
*Fit Pit Crust in 9 inch pie plate
*Fold edges under
*Combine pumpkin with other 9 ingredients in a large bowl-beat with electric mixer for 2 minutes
*Pour into pie crust
*Bake at 425 degrees for 15 minutes
*Reduce temperature to 350 degrees for 50 minutes
*Insert Knife to check center
*Cool on rack
*Add cool whip to top for extra flavor
*Store in Refrigerator