A delicious pumpkin pie, spiced with ginger and cinnamon.
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 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° F for 15 minutes; reduce heat to 350° F and bake about 35 minutes longer, or until center is set.