Pumpkin Pie

1 9" pie shell, unbaked
1/2 c. liquid brown sugar
1 1/2 c. evaporated milk (or any rich milk such as half & half)
2 large eggs, beaten
1 1/2 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. salt

Roll out pastry and place in pie plate. Blend sugar, milk and eggs with pumpkin. Mix spices through the batter. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce oven to 325° and bake 30 minutes longer or until silver knife inserted in center comes out clean. Do not overcook. Cool before serving.