Pumpkin Pie - cooking recipe

Ingredients

1 unbaked pie shell (9-inch)
2 c. (16 to 17 oz. can) canned pumpkin, not pie mix or filling
1 can Eagle Brand milk
1 egg
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 tsp. cinnamon

Preparation

Blend all together.
Bake at 375\u00b0 until sharp knife comes out clean (50 to 55 minutes).
Cool.
Refrigerate at least 1 hour. Makes 9-inch pie.