1 9 inch unbaked pie shell
1 16 oz. can pumpkin (about 2 cups)
1 14 oz. eagle brand sweetened milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ginger
whipped cream and nuts for garnish, optional

Preheat oven to 425°F. In a large bowl, combine filling ingredients. Mix well and pour into pie shell.

Bake 15 minutes. Reduce heat to 350°F and continue to bake for 35 to 45 minutes or until knife inserted 1 inch from the edge comes out clean. Cool before cutting. If desired, garnish with whipped cream and nuts. Refrigerate leftovers.