Pumpkin Pie

1 ½ C canned pumpkin ¾ tsp cinnamon

2 eggs ¼ tsp nutmeg

¾ C brown sugar, packed 2 Tbsp boiling water

¾ C evaporated milk ½ tsp salt

½ tsp ginger ¼ C half & half

Ten minutes before baking, preheat oven to moderate heat (425 F). Turn the pumpkin into the saucepan, place over direct heat. Cook and stir until dried and slightly carmelized (scorched, not burned) about 10 minutes. Remove from heat. Beat eggs until mixed. Stir in sugar, milk and spices that have been blended into a smooth paste with the hot water.

Stir in pumpkin, salt and cream until thoroughly blended. Pour into a deep dish 9in pie shell. Bake 15 minutes at 425F, drop to 300F by opening the oven door. Bake 25 minutes or until custard has coagulated except small circle in center. Remove to rack.