Colonial Pumpkin Pie

• 1-1/2 cups canned Pumpkin
• 1 cup Brown Sugar, firmly packed
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 1/8 teaspoon Allspice
• 3 Eggs, slightly beaten
• 1 cup Evaporated Milk

Combine pumpkin, brown sugar, salt, cinnamon, ginger, and allspice and mix well. Add eggs and milk. Pour into unbaked 9 inch pie shell.

Bake in preheated 425° oven for 40 to 45 minutes or until a knife inserted comes out clean.

Rub soft butter evenly on unbaked pie shell before pouring in pie filling to keeps crust from getting soggy.