1 ¾ - cups cooked or canned pumpkin

1 - can (14 ½ ounces) evaporated milk

2 - eggs

¾ - cup packed brown sugar

2 - teaspoons cinnamon

½ - teaspoon each ginger and salt

1 - unbaked 9-inch pie shell

Whipped cream (optional)

Grated nutmeg (optional)

Beat pumpkin, milk, eggs, sugar, cinnamon, ginger and salt until smooth and well blended. Pour into pie shell. Bake on lowest rack in preheated 350-degree oven for 50 minutes or until set. Cool on rack. Top with whipped cream and nutmeg.