Pumpkin Pie

1 (9-inch) pie crust shell
2 eggs
1 (15-ounce) can pumpkin
½ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon plus 1/8- teaspoon ground cloves
¾ cup whole milk

Pre heat oven to 425*

In a large bowl beat 2 eggs, add pumpkin and stir well to combine. In a smaller bowl combine sugars, cinnamon, ginger and cloves; stir spice mixture into the pumpkin. Mix with milk until well blended.
Pour filling into un-baked piecrust.

Bake in 425* oven; for 15 minutes. Reduce heat to 350*; bake for another 45 to 55 minutes or until the edge of the pie and the crust is turning light brown.