Pumpkin Pie

from the kitchen of Patty

1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well.  Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.