1 1/2 c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
2 T. molasses
3 eggs, slightly beaten
12 oz. can of evaporated milk
1 unbaked pie shell
Preheat oven to 425 degrees F.
In a large bowl combine pumpkin, sugar, salt, spices and molasses.
Add eggs and milk and mix thoroughly.
Pour into unbaked pie shell and bake at 425 degrees F for 40 to 45 minutes.
Let cool. Serve with Whip cream.
