Pumpkin Pie
1/½ cups prepared pumpkin
1 teaspoon salt
⅔ cup brown sugar
2 eggs
1 teaspoon cinnamon
2 cups milk
½ teaspoon ginger
Steam and strain fresh pumpkin or bake it and put it through a sieve. Canned pumpkin is ready to use. Add remaining ingredients in the order given. Turn into a crust-lined pan and bake. Use a rather high temperature at first, to cook the bottom and sides of crust. Reduce the temperature and continue cooking until a silver knife inserted in the center will come out clean. Do not let the pie boil, as that will make it watery.
Nut-meats (one-half cup) are a delicious addition. Whipped cream is also very good with pumpkin pie.