Tawny Pumpkin Pie

This is the pumpkin pie I've made for Thanksgiving for decades. It's from one of the Farm Journal cookbooks.

Tawny Pumpkin Pie

• 1-1/4 c. cooked mashed or canned pumpkin
  
• 3/4 c. sugar.
• 1/2 tsp. salt.
• 1 tsp. ground cinnamon.
• 1/4 tsp. ground ginger.
• 1 tsp flour.
• 2 eggs, slightly beaten.
• 1 c. evaporated milk.
• 2 tblsp. water.
• 1/2 tsp. vanilla.
• 1 unbaked 9-inch pie shell

1. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl.
2. Add eggs.
3. Mix well.
4. Add evaporated milk, water and vanilla.
5. Mix well.
6. Pour into pie shell.
7. Bake in 400 degree oven for 45 to 50 minutes, or until knife inserted near center comes out clean.
8. Cool on rack.

Makes 6 to 8 servings.