1 15 oz can pumpkin puree
1 14 oz can sweetened condensed milk
2 eggs, beaten
1 tablespoon vanilla extract
1 1/2 teaspoon cinnamon
1/2 teaspoon each- salt, nutmeg, ginger
1/8 teaspoon each- cloves and allspice
1 ( 6 oz.) graham cracker pie shell
Mix all of the ingredients together well in a large mixing bowl by hand or use an electric mixer for 2 minutes. Pour into the pie crust. Cover the edges of the crust with aluminum foil to avoid burning.

Bake in a preheated 425 degrees Fahrenheit oven for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 40 additional minutes or til set. Remove the foil from the crust during the last 10 minutes of baking to brown the pie crust. Test doneness by inserting a knife into the pumpkin pie filling. The pie is done if it comes out clean.

Let pie cool before cutting. Top with optional whipped topping, if desired