Pumpkin Pie
1 9 inch baked single-crust pie shell
1-3/4 cups pumpkin puree
1 cup packed brown sugar
¾ cup evaporated milk
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt.
In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs,
cinnamon, nutmeg, ginger and salt.
Pour in to pie shell.
Bake in bottom third of a 425 degree oven for 15 minutes.
Reduce temperature to 350. Bake for 30 minutes longer or until knife
inserted in the centre comes out clean. Let cool on rack.
Later.
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