A delicious pumpkin pie, spiced with ginger and cinnamon.
1¼ cups fresh pumpkin puree*
¾ cup sugar
½ teaspoon salt
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
½ teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
*See entry entitled “How to Prepare Pumpkin.”