1 full c. pumpkin, strained, not so watery
1 c. sugar, brown or white
1 c. milk (1/2 evaporated milk, 1/2 cream)
3 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cinnamon

Mix dry ingredients together (sugar and spices) and put aside. Beat eggs and liquids with vanilla together. Add pumpkin and dry ingredients. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Then turn oven down to 300 to 325 degrees to finish the baking. Cook approximately 1 hour in total for a large pie. (Or until a thin knife comes out clean when you test in the center.)

For low fat recipe, 1/2 cup non fat milk and 1/2 cup non fat evaporated milk

For low fat recipe use egg substitutes such as Healthy Choice.

PIE CRUST:

Use any recipe you like or pre-made shell. Typical recipe follows: 1/2 tsp. salt 1/3 c. shortening 1 tbsp. cold butter 4 tbsp. water

Cut 1/2 the shortening into the flour (and salt) with a pastry blender or work it lightly with the tips of your fingers, until it is the grain of cornmeal. Cut the remaining butter and shortening into the dough until it is pea size. Sprinkle with the 4 tablespoons of water. Blend with a fork, until it holds together. You may need more water so it can be added.

For low fat recipe use low fat butter such as Promise.

Pie pan can be sprayed with Pam before putting the crust in.