1 1/2 c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed
1 tsp. ginger
Preheat oven to 425 degrees F.
In a large bowl combine pumpkin, sugar, salt, spices and molasses.
Add eggs and milk and mix thoroughly.
Pour into unbaked pie shell and bake at 425 degrees F for 40 to 45 minutes.
Let cool. Serve with Whip cream