1½ cups canned pumpkin (not pumpkin mix)
One 12-ounce can evaporated low-fat milk
2 eggs, beaten
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ginger
1 teaspoon pumpkin pie spice
Pinch of salt
2 tablespoons unsalted butter, melted
One 9-inch unbaked pie shell
Serves 6 to 8
Preheat oven to 425°F.
Blend ingredients for pie shell, then pour into pie shell. Bake for about 12 minutes. Reduce oven temperature to 350°F, and bake approximately 45 minutes longer or until knife inserted in center comes out clean.
NOTE: Place pie on cookie sheet in case of overflow.