2 Eggs

1/2 c Sugar

1/2 c Dark brown sugar, firmly

-packed 1 T Flour

1/2 t Salt

1 t Ground cinnamon

1/4 t Ground nutmeg

1/4 t Ground ginger

1/4 t Ground allspice

16 oz Can cooked pumpkin

14 oz Can evaporated milk

1 Baked 9-inch pastry shell

-(in a non-metallic pie pan) 1. In a large mixing bowl combine all ingredients, except pastry

shell, and beat until well combined. 2. Pour pumpkin mixture into pastry shell. If there is too much

filling for the shell, the remaining filling may be cooked in cups. 3. Heat, uncovered, in Microwave Oven 4 minutes or until edges

begin to set. 4. Carefully move the cooked portions toward the center.

5. Heat, uncovered, in Microwave Oven an additional 6 minutes or

until a knife inserted in the center comes out clean Cool before serving. Variation: Heat 3 or 4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife inserted in the center comes out clean.