1⁄2 tablespoon cornstarch
1 cup pumpkin
1/3 cup brown sugar
2 tablespoons sugar
1/8 teaspoon allspice
1⁄2 teaspoon cinnamon
1/8 teaspoon ginger
1 cup milk
1⁄2 can canned milk
1⁄2 teaspoon salt
Blend eggs and canned milk. Add the dry ingredients and blend.
Add pumpkin an remaining milk alternately until thoroughly blended.
Pour into a pastry lined pie plate and bake at 425 degrees for 12 minutes or until the pumpkin is set and a knife comes out clean.
