Ma’S Pumpkin Pie

• 2/3 cups Brown Sugar, Packed
• 3/4 teaspoons Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Salt
• 2 teaspoons Pumpkin Pie Spice
• 3 whole Eggs
• 2 cups Pumpkin
• 12 ounces, fluid Canned Evaporated Milk
• 1 whole Pie Shell

1. Preheat oven to 425F using the lowest rack.
2. Put all filling ingredients in a blender; yes, a blender. Mix until well blended. Pour into a prepared pie shell. Bake at 425F on the lowest rack for 15 minutes. Lower the oven temperature to 350F, bake for 40 minutes. Put a knife in the center; not touching the bottom. If completely baked, the knife should come out clean. (Add another 5 to 10 minutes if not.)
3. Remove from the oven. Let pie cool completely before serving. Serve with your favorite whipped topping. Enjoy!

brown sugar, cinnamon, ground ginger, ubc, pie spice, eggs, pumpkin, milk, pie shell

Taken from tastykitchen.com/recipes/desserts/mae28099s-pumpkin-pie/ (may not work)