Better Homes and Gardens Pumpkin Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk
4 oz regular milk

Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger and nutmeg in
small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk and regular milk.
Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 F.;
bake for 40 to 50 minutes or until knife inserted near center comes out
clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


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