Light And Creamy Pumpkin Pie - cooking recipe

Ingredients

10 inches deep dish pie shells
1 1/2 cups canned pumpkin puree (slightly less if fresh)
3/4 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
3 eggs (slightly beaten)
1 (6 ounce) can evaporated milk
1 1/4 cups milk

Preparation

Mix the first 7 ingredients together in a large bowl.
Add the eggs, then the two milks and mix well.
Pour into an unbaked pie shell.
Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.