2 eggs
1 c. Ricotta cheese
16 oz. can pumpkin
3/4 c. packed brown sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
5 oz. evaporated milk
9 inch unbaked pastry shell

Beat eggs lightly, then stir in cheese until smooth. Stir in pumpkin, brown sugar, salt, and pumpkin pie spice, vanilla and evaporated milk. Mix until well blended. Pour into pastry shell. Bake at 375 degrees for 45 minutes. Cook on wire rack. Makes 6-8 servings.