Chronicle Classic: Best Way Pumpkin Pie

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1 1/2 cups pumpkin puree, freshly cooked or canned (see Note)

3/4 cup sugar

1/2 teaspoon kosher salt

3/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/4 teaspoons cinnamon

3 eggs, lightly beaten

3/4 cup (6-ounce can) evaporated milk

1 cup whole milk

1/2 teaspoon vanilla

-- 9- or 10-inch unbaked piecrust (see Best Way Recipe)

-- Whipped cream (optional)

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