Fluffy Pumpkin Pie

Our family's Thanksgiving tradition.

(This makes enough for two pies.)

2 Graham Cracker Pie Crusts

1 15 oz. Can pumpkin

1 14 oz. can sweetened condensed milk

1 egg

3/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. ginger

Heat oven to 425. In a bowl, combine all ingredients and mix well. Turn into pie crusts. Bake 15 minutes; remove pie. Reduce ov en to 350. Sprinkle topping evenly over pie. Bake 40-45 more minutes. Cool; refrigerate leftovers. Serve with whipped cream.

Topping (I usually double, I like a lot of topping.)

1/4 cup packed brown sugar
1/2 tsp cinnamon
2 T flour
2 T cold butter

Combine first 3 ingredients and cut in the butter until crumbly.