Traditional Pumpkin Pie

This is the recipe my mom adapted to my dad's taste, since he loved pumpkin pie and she hates it. My family and I all love it, I make it several times a year, sometimes without a crust and then I eat it for breakfast.

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 2  cups pumpkin, mashed
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 2  tablespoons brown sugar
• 2⁄3 cup sugar or 2⁄3 cup honey
• 2  large eggs
• 1 (13 ounce) can evaporated milk or 1 3⁄4 cups  fresh milk
• 1  unbaked pie shell, 9-inch

Directions

1. Beat all ingredients together with rotary beater or whisk.
2. Pour into pastry lined pan with high fluted edges. (For crispness, have bottom crust little thicker than 1/2-inch.).
3. Bake at 400* about 45-55 minutes or just until a silver knife inserted into side of filling comes out clean.
4. The center may still look soft, but will set later.
5. Serve slightly warm, or cold.