1 c. pumpkin
3/4 c. light brown sugar
1 tbsp. flour
1/2 tsp. ginger
Salt
1/2 tsp. cinnamon
2 lg. eggs
1 c. milk
1/2 c. canned milk

Mix all but egg whites. Beat whites and add last. Pour into unbaked pastry shell and bake at 450 degrees for 10 or 15 minutes, then 325 degrees for 30 minutes or until lightly browned. Very good served warm with whipped topping.