**contributed by Tif**

1 16 ounce can pumpkin
2/3 cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
3 eggs
1 5 ounce can (2/3 cup) evaporated milk
½ cup sweet milk (regular milk)
1 ready made pie crust

Filling
In a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork. Gradually stir in evaporated milk and sweet milk. Mix well.

Place in a 9 inch pie crust on the oven rack. Pour in filling. Cover edge with foil. Bake at 375 F oven for 25 minutes. Remove foil; bake about 25 minutes more or till a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream, if desired. Cover and chill to store. Serves 8.