2 c. mashed cooked or canned pumpkin
3 eggs
2 tbsp. granulated sugar
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1 2/3 c. (14 1/2 oz.) evaporated milk
2/3 c. brown sugar, packed
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. butter, melted

Heat oven to 425 degrees. Beat all ingredients together with rotary beater. Pour into pastry-lined pie pan. For crispness, have bottom pastry a little thicker than 1/8 inch. Bake 40 to 45 minutes or until a knife inserted 1 inch from side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold. Makes one 9-inch pie.