Lion House Pumpkin Pie

This recipe uses everyday ingredients - cream cheese and heavy cream are not required.

(I use my own pumpkin puree and reduce the water by 1/4 to 1/2 cup depending on how runny my puree is, then I bake it in a whole-wheat shell.)

1 1/2 cups pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/2 cup white sugar
1/3 cup brown sugar
1 tsp. salt
1 1/2 Tbsp. cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Pastry for 1-crust pie
Whipped cream, if desired

Place pumpkin in large mixing bowl. In separate bowl, mix spices, sugars and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake at 375°F for 50-60 minutes or until knife inserted in center comes out clean. Top with whipped cream. Makes 1 pie.