Pumpkin pie

1 16 ounce can pumpkin (not pumpkin pie mix)

2 eggs

¾ cup brown sugar

1 Tablespoon all-purpose flour

½ t salt

½ t cinnamon

¼ t ginger

¼ t nutmeg

1/8 t cloves

10 ounces evaporated milk or 8 ounces soy milk

Mix all the ingredients together except milk.  When well blended add milk a little at a time.  Pour into a 8' or 9' inch pie crust (uncooked).  Place foil around the pie edge to keep the crust from burning. Bake in a pre-heated oven for 20 minutes at 450.  Without opening the oven turn down to 350 for 35 additional minutes.  Pie is done when the center is 165 degrees.