Pumpkin Pie

Pastry for 2 single-crust pies
1 can (15 oz.) pumpkin
3/4 cup sugar
2 eggs, slightly beaten
1 can (12 oz.) evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmag
1/2 tsp salt

Line pie pans with pastry: trim and flute edges. Combine pumpkin, sugar, eggs, evaporated milk and seasonings. Mix well and pour into pie shells. Bake at 425* F. for 15 minute3s. Reduce oven temperature to 350*F. and bake for 30-40 minutes or until knife inserted near center comes out clean. Yield 2 pies
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