2 eggs, slightly beaten
1 (16 oz.) can solid pack pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1 2/3 c. (13 fl. oz.) evaporated milk, light cream (I have used milk)
1 (9 inch) unbaked deep dish pie shell with fluted edge

(Milk will work - lower in calories). Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature of oven to 350 degrees and continue baking approximately 45 minutes or until knife inserted into center of pie filling comes out clean. Cool. Yields: one pie.

Hint: I secure three 2 inch strips of aluminum foil around the fluted edge with 3 toothpicks to keep crust from burning.