Yooper Pumpkin Pie

1½ cups mashed cooked pumpkin (canned is fine)
1½ cups whole milk (don't use 2% or skim...you'll regret it forever)
¾ cup light or dark brown sugar
2 eggs
1 tsp. cinnamon
½ tsp. ginger, powdered
¼ tsp. cloves, powdered
¾ tsp. salt
2 Tablespoons butter, melted
Pastry for 9″ shell. If you're not so good at pie crust you can just get the pre-made ones from the store.

Place all ingredients in a bowl and beat well with a rotary beater. Chill and pour into an unbaked pie shell.

There's a little trick to getting a pie into the oven with a liquid filling. Place the pie shell on a cookie sheet into the oven and then scoop it into the shell by using a measuing cup or ladle until it's up to the fluted edge of the shell. Don't overfill it! If you have extra filling you can put it into a smaller ceramic dish, lightly greased with no cook spray and bake it like a custard. Since it's smaller, it won't take as long as the pie so don't forget it's in there!

Bake in hot oven (450-f) for 10 minutes. Reduce heat to moderately slow oven (325-f). When the surface of pie filling turns light brown, test by inserting a table knife. If it comes out clean the pie is finished baking. Serve with freshly whipped cream. YUM!!