Pumpkin Pie - The Conservation Foundation

Ingredients

• 1¼ cups fresh pumpkin puree*
• ¾ cup sugar
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• ½ teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)