1/2 c. brown sugar
1 tbsp. pumpkin pie spice
1 tbsp. all-purpose flour
1/2 tsp. salt
2 eggs
1 1/2 c. strained or canned pumpkin
1 1/2 c. milk (part light cream or half & half makes a richer filling)

Line a 9 inch pie plate with pastry. Mix together sugar, spice, flour and salt. Beat eggs until light and fluffy. Stir in pumpkin. Add dry ingredients, mixing well. Gradually stir in milk. Mix until thoroughly blended. Pour in unbaked pastry lined pie plate. Bake in preheated oven 375 degrees for 45-55 minutes. (Or will fill two 8 inch frozen pie shells.)