1 (9") pie shell, unbaked
1 c. light brown sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
2 eggs, slightly beaten
2 c. cooked or canned pumpkin
1 (14 oz.) can evaporated milk

Combine dry ingredients in a large bowl. Blend in eggs and pumpkin. Gradually add milk; mix well. Pour into pastry lined pan. Bake at 450 degrees for 10 minutes and at 325 degrees for 40 minutes or until knife blade inserted in center comes out clean.