To make 1 pie:
2 eggs
398 ml of E.D. Smith pure Pumpkin
1 Cup (250 ml) Packed brown sugar
1 tsp (5 ml) Ground cinnamon
1/2 (2 ml) Ground nutmeg
1/4 (1 ml) Ground ginger
1/4 (1 ml) salt
3/4 (175 ml) Evaporated milk
1 (9in/23cm) unbaked deep dish pie shell
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt; Stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425F (220C) 15 min. reduce oven temperature to 350F (180C) and continue baking 30-35 min longer or until knife inserted in center comes out clean. Cool.
