1 1/2 c. cooked or canned pumpkin (12 oz.)
1 1/2 c. evaporated milk
3 eggs
3/4 c. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

Blend in blender, putting your hand on the blender cover before starting. Blend only a few seconds until smooth, then pour into a pastry-lined pie shell. Bake at 450 degrees for 10 minutes, then bake at 350 degrees for 30 minutes longer or until firm in the center. Cool and serve with whipped cream or ice cream. Serves 8.