One 16 ounce can of pumpkin
2/3 cup of sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
3 eggs
One 5 ounce can (2/3 cup) of evaporated milk
1/2 cup of milk
Pastry for Single Crust pie

For the filling, in a mixing bowl combine the pumpkin, sugar, cinnamon, ginger, and nutmeg. Add the eggs. Beat lightly with a rotary beater or fork. Gradually stir in evaporated milk and milk. Mix well. Place a pastry lined 9 inch pie plate on the oven rack, pour in filling. Cover edge with foil. Bake in a 375ºF. oven for 25 minutes. Remove foil, bake for an additional 25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream. Makes 8 servings

Pumpkin Pie 2

Pastry for a 9 inch pie
1 1/2 cups of canned pumpkin
3/4 cup of sugar
1/2 teaspoon of salt, if desired
1/2 teaspoon of ginger, grated
1/4 teaspoon of nutmeg
3 eggs
1 cup of milk
1/4 cup of dark rum or bourbon
3/4 cup of heavy cream

Preheat your oven to 425ºF. Line a 9 inch pie plate with pastry. In a mixing bowl, combine the pumpkin, sugar, salt, ginger, and nutmeg. Add the eggs, milk, rum and cream and blend well. Pour the mixture into a pastry lined pie plate and bake for 15 minutes. Reduce the temperature to 350ºF.  and bake for 30 to 40 minutes longer, or until set. If desired, serve with whipped cream sweetened to taste and flavored with dark rum.