Pumpkin Pie

2 Cups canned pumpkin
1 1/2 undiluted evaporated milk
1/2 Cup sugar
1/4 Cup brown sugar
1/2 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/4 Teaspoon nutmeg or all spice
1/8 Teaspoon clove
2 Slightly beaten eggs
Non dairy whipped topping
1 Nine inch pie shell
Combine pumpkin, evaporated milk, sugar, brown sugar, salt, cinnamon, ginger, nutmeg, clove and eggs. Mix until well blended. Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees. Bake about 45 minutes longer or until an inserted knife comes out clean. If the crumb crust is becoming too brown, protect with a foil covering . Let cool in the refrigerator for at least 2 hours. Top with non dairy whipped topping.