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PUMPKIN PIE
<p>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.</p>
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