Mom's King Arthur Pumpkin Pie

1/2 cup granulated sugar
1/2 cup light brown sugar
1 TBLS unbleached flour
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp ground nutmeg
3 large eggs, beaten
15 oz can (2 cups) pumpkin puree
1 1/4 cup light cream or evaporated milk

Whisk together sugar, salt and spices. In larger measuring cup, beat eggs, add milk and evap milk/cream. Whisk into dry ingredients. For best flavor, cover and refrigerate overhight before baking. Preheat over to 425 degrees. Pour filling into prepared unbaked pie shell.

Bake 15 mins at 425 degrees then lower heat to 350 degrees and bake for another 40 mins or until knife comes out clean--the middle may still look a little wobbly. Remove pie to cooling rack. The filling will continue to cook while cooling down.