Bake 25 minutes.

FOR 9" PIE:

1 c. pumpkin
2 eggs
2/3 c. milk (use condensed for a sweeter pie)
2/3 c. sugar (brown or white)
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. cloves

Bake 50 minutes.

FOR 10" PIE:

1 1/2 c. pumpkin
3 eggs
1 c. milk (use condensed for a sweeter pie)
1 c. sugar (brown or white)
3/8 tsp. salt
3/8 tsp. ginger
3/8 tsp. nutmeg
1 1/2 tsp. cinnamon
1/4 tsp. cloves

Bake 65 minutes.

TO PREPARE KEEBLER PIE CRUST: Evenly brush sides, then bottom of a Keebler Graham Cracker Ready-Crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375 degrees and remove from oven. (Put the leftover egg white plus any leftover egg yolk into the pumpkin pie filling.)

TO PREPARE PUMPKIN: Use any firm pumpkin flesh scraped from your Carve-O-Lantern. Don't use skin of seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid.

TO PREPARE PIE FILLING: Combine eggs, pumpkin, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into prepared crust and bake at 375 degrees.