Pumpkin Pie

Ingredients:
One 15 ounce can of pumpkin
One1 12 oz. can of evaporated milk
One half cup packed dark brown sugar
One third cup white sugar
One half teaspoon salt
Two large eggs
One and one half teaspoons cinnamon
One teaspoon grated fresh or ground ginger
One quarter teaspoon ground nutmeg
One quarter teaspoon ground cloves
One quarter teaspoon ground cardamon
One half teaspoon of lemon zest
A single crust pie shell prepared according to this recipe
in a 9-inch 4-cup volume glass pie pan
Whipped cream (optional)

Method:
Preheat oven to 425F. Mix sugars, salt, spices, and lemon zest in a small bowl. Beat the eggs in a large bowl and add the sugar and spice mixture. Mix well, then stir in the pumpkin. Gradually stir in the evaporated milk. Whisk all together until well mixed. Pour into pie shell and bake at 425F for 15 minutes, then reduce the temperature to 350F. Bake 25-30 minutes for a total of 40-50, or until a knife inserted near the center comes out clean. Cool on a wire rack for two hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. If you like, top with whipped cream before serving.