(Keith’s favorite-thus, his childhood nickname-Punkin)
½ cup sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. salt
2 cups pumpkin
1 ½ cups milk
1 unbaked pie shell
1 cup whipping cream (whipped, for top of pie) – or Cool Whip
Beat eggs lightly; add sugar, spices, salt, and pumpkin. Mix well. Add the milk and stir until smooth. Fill a pastry-lined pan 9(inch) with the pumpkin mixture.
Bake 450 degrees for 8 minutes; reduce the heat to 350 degrees and continue to bake until mixture is firm and crust is brown. (May need to cover the crust for a while.)
Topping-serve generous spoonfuls of whipped cream or Cool Whip on each wedge of pie.