1 9-inch prepared pie crust
3 large eggs
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
 
Preheat oven to 325. In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt and nutmeg. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.