Ingredients:
Pastry for a 9-inch 1-crust pie
1 15-ounce can pumpkin
1 12-ounce can (1 1/2 cups) evaporated milk
2 eggs
2/3 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
Directions:
Preheat oven to 425°F.
Line 9-inch pie plate with pastry; turn edges under and flute.
Combine all remaining ingredients in medium mixing bowl; blend well. Pour into pastry-lined pie plate. Bake for 15 minutes. Reduce oven temperature to 350°F; continue baking for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 20 minutes; refrigerate until cold, at least 2 hours.
Makes 8 servings.
