Blackeye Pumpkin Pie
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 c. blackeye peas (mashed)
1 unbaked 9-inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin, blackeye peas and the remaining ingredients. Mix well. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and bake 50-60 minutes or until knife inserted near middle comes out clean. Let cool and serve or refrigerate.