1 (9-inch) unbaked pie shell
2 eggs, slightly beaten
2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
1 cup firmly packed brown sugar
1 1/2 teaspoons grown cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 tablespoons melted butter or margarine
1 cup skim milk
1 teaspoon vanilla extract
Preheat oven to 425°. In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand. Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350° and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.
