4 large eggs, beaten
2 cups cooked pumpkin, canned or fresh
1 cup firmly packed brown sugar
1 tablespoon pumpkin pie spice*
1 tablespoon all purpose flour
1 teaspoon salt
1 (12 oz) can evaporated milk
1- 9-inch deep dish pastry shell, unbaked

1. In a large mixer bowl, combine the beaten eggs and pumpkin. Add the brown sugar, pumpkin pie spice, flour and salt; blend well. Stir in the evaporated milk and mix well.

2. Pour mixture into an unbaked pastry shell. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and continue baking for an additional 35 to 40 minutes. Cool in pie plate. Garnish with whipped cream, if desired. Store covered in the refrigerator. Makes 8 generous servings.

* As a substitute for the pumpkin pie spice, you may use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.

Emily