Ingredients

   * 1 9-inch pie pastry (deep dish and unbaked)
* 2 cups of freshly cooked pumpkin, seeded, peeled, mashed
* 3/4 cups of granulated sugar
* 1/4 teaspoon salt
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 3 large eggs, beaten lightly
*12 ounce can evaporated skim milk
* 1/2 cup skimmed milk

In a preheated oven at 4 00°F, keep ready a pie shield and also a large rimmed cookie sheet. Take a deep dish glass pie plate of round shape and the edges of this plate can be fluted according to the shape required. Mix the ingredients pumpkin, sugar, ginger, nutmeg, cloves, cinnamon and salt. Take the evaporated skimmed milk and the skimmed milk and mix with eggs and beat them well together. Mix this batter with the pumpkin mixture and beat it well to give a thin texture. Put the filling into the pie plate and keep in the oven for 50 min at 400°F. Check for cooking by putting a knife in the centre and corners. If the batter comes out sticking to the knife, it needs some more cooking. After the thanksgiving pumpkin pie is cooked, refrigerate it and serve chilled.