15 oz canned pumpkin
1/4 c sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 eggs
12 oz evaporated milk
1 pie shell
Preheat oven to 425
Mix dry ingredients in small bowl.
Beat eggs in mixing bowl. Add pumpkin, then dry ingredients. Gradually add evap milk. Pour into shell.
Bake at 425 for 15 mins. Reduce oven to 350 and bake 40-50 mins. Test with toothpick.
When I double this recipe, it makes (2) 9" deep dish pies and 3 custard bowls.