Turn on oven and set at 375 (high moderate).
Line a 9-inch pie pan with unbaked pastry.
Mix in a bowl ¾ cup brown sugar, lightly packed
1 tablespoon flour
½ teaspoon salt
2¼ teaspoons pumpkin pie spice
Add and stir until smooth 1½ cups cooked or canned pumpkin
1½ cups Pet Evaporated Milk
1 slightly beaten egg
Pour into pastry-lined pan. Bake on center rack of oven 45 minutes, or
until firm. Cool before cutting. Serve with Whipped Topping (page 15).
Sweet Potato or Squash: Substitute sieved, cooked or canned sweet
potatoes or mashed, cooked winter squash for the pumpkin in the Pumpkin
Pie Recipe. If you use sweet potatoes, reduce sugar to ½ cup and add 2
tablespoons melted butter or margarine.