Creamy, smooth filling is spiced to perfection. 1 1/4 c. cooked or canned pumpkin 3/4 c. sugar 1/2 tsp salt 1/4 tsp ground ginger 1 tsp cinnamon 1 tsp flour 2 eggs, slightly beaten 1 c. evaporated milk 2 tblsp water 1/2 tsp vanilla 1 unbaked (9") pie shell Combine pumpkin, sugar, salt, spices, and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix. Pour into unbaked pie shell. Bake in hot oven (424 degrees) 45 to 50 minutes or until knife inserted near center comes out clean.

Tawny Pumpkin pie