Here ya go Carole.

1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
9-inch pie crust, unbaked

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, cloves and flour. Add eggs; mix well. Add evaporated milk, mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

This is the recipe I use. But instead of all those spices I use something called Pumpkin Pie spice and use 2 teaspoons of it, but I have a feeling you might not be able to find it.