PUMPKIN PIE

            1½ cups canned pumpkin (not pumpkin mix)
            One 12-ounce can evaporated low-fat milk
            2 eggs, beaten
            1 cup brown sugar
            1 teaspoon ground cinnamon
            ½ teaspoon ginger
            1 teaspoon pumpkin pie spice
            Pinch of salt
            2 tablespoons unsalted butter, melted
            One 9-inch unbaked pie shell

Serves 6 to 8

Preheat oven to 425°F.

Blend ingredients for pie shell, then pour into pie shell. Bake for about 12 minutes. Reduce oven temperature to 350°F, and bake approximately 45 minutes longer or until knife inserted in center comes out clean.

NOTE: Place pie on cookie sheet in case of overflow.