Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

Pinch of nutmeg

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

2 tablespoons water

1/2 teaspoon vanilla extract

1/2 teaspoon pumpkin pie flavor

1 unbaked pastry shell (9-inch)

Whipped cream or whipped topping, for garnish

Preparation:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and extracts; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Serve this with whipped cream or vanilla ice cream and a sprinkle of cinnamon sugar