Pumpkin Filling

baked graham cracker or gingersnap crust
2 cups canned pumpkin
½ teaspoon salt
1½ cups evaporated milk
3 eggs
2/3 cup dark brown sugar
½ cup granulated sugar
1¼ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon clove

Preheat oven to 450 degrees. Combine all of the filling ingredients and beat until smooth. Pour into the prepared pie shell, and bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake for another 40 minutes, or until done. Cool before cutting. Serve with sweetened whipped cream.


Graham Cracker Crust

graham crackers
6 tablespoons melted butter
1 teaspoon cinnamon

Preheat oven to 300 degrees. Place several graham crackers between two sheets of wax paper, and crush with a rolling pin. Continue until there are 1½ cups of crumbs. Combine the crumbs, butter and cinnamon in the pie pan, and press evenly along the bottom and sides. Bake for 10 or 15 minutes to set. Mind that the crust doesn't burn.

If substituting gingersnaps, omit the cinnamon.