1 sm. pkg. vanilla pudding (not instant)
1/4 c. brown sugar
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1 1/4 c. milk
1 tbsp. butter
1 can pumpkin (sm. equal to 1 3/4 c.)

Cook until full boil. Cool 5 minutes. Stir occasionally. Add 1 can pumpkin. Pour into a crumb crust and chill 3 hours. Makes an 8" square pan.