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Pumpkin Pie

1 3/4 cups canned or cooked pumpkin puree 
1 can (approx. 14 ounces) evaporated milk 
2 large eggs 
3/4 cup light brown sugar, packed 
2 teaspoon cinnamon 
1/2 teaspoon ginger 
1/2 teaspoon salt 
1 unbaked 9-inch pie shell 
whipped cream or whipped topping 
freshly grated nutmeg, optional 

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, and salt in a large mixing bowl; beat until smooth and well blended. Pour mixture into the unbaked pie shell. Bake on lowest rack of 350 oven for about 50 minutes, or until set. Cool on rack. To serve, top pumpkin pie with whipped cream or whipped topping and a little freshly grated nutmeg, if desired.