• 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 Tbs. 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.