This is a super simple recipe but it always ends up so yummy...just don't overcook it! It dries out easily.
1 (15 oz) can pure pumpkin
1 (12 oz) can evaporated milk
3/4 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 eggs
1 unbaked pastry shell
Preheat oven to 425
Mix together everything but eggs with a fork until blended. In separate bowl, whip eggs, then add to pumpkin mixture, mix thoroughly. Pour into pastry shell. Bake at 425 for 15 minutes. Reduce heat to 350, bake pie for an additional 40-45 minutes.
If my pastry gets too brown on the sides, I sometimes wrap it in foil for the last 20 minutes or so.
Hope you like!!