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Tawny Pumpkin Pie

1 1/4 cup canned pumpkin

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 large eggs, slightly beaten

2 tablespoons water

1 unbaked 9-inch pie shell

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

1 cup evaporated milk

1/2 teaspoon vanilla extract

1. Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs, mix well. Add evaporated milk, water and vanilla; mix. Pour into pie shell.
2. Bake at 400 degrees F for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool on rack.

Makes 6 servings.

Recipe provided courtesy of The Canned Vegetable Council.