Traditional Pumpkin Pie

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.

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