Autumn Pumpkin Pie

[mos]

Autumn Pumpkin Pie
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
pinch nutmeg
1 tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbs water
1/2 tsp vanilla extract
1 unbaked pastry shell (9-inch)
whipped cream or whipped topping, for garnish
Combine the pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.

Add eggs. Mix well. Add evaporated milk, water, and vanilla.

Mix well.
Pour the pumpkin filling mixture into the 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.
Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkling of cinnamon sugar! Serves 8

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