_1 unbaked 9-inch pie crust_ (_See recipe below._)
_3 tablespoons sugar_
_½ teaspoon salt_
_1 teaspoon cinnamon_
_½ teaspoon ground ginger_
_½ teaspoon nutmeg_
_1 No. 303 can or 2 cups canned pumpkin_
_⅔ cup brown sugar_
_2 eggs, beaten_
_1 cup evaporated milk_
_½ cup water_
Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and
spice mixture. Scald evaporated milk and water. Add scalded milk,
stirring until evenly blended. Pour into unbaked pie crust and bake in a
hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to
oven and bake 10 minutes longer or until pie is glazed.