Pumpkin Pie Filling

1 can pumpkin pie filling
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cup lowfat milk
3/4 cup half and half
1 cup light brown sugar
2 eggs beaten

Sift the dry ingredients together. Mix in the can of pumpkin, and then add the beaten eggs, milk and the half and half. Pour into an 8 or 9 inch pie plate lined with an unbaked pie crust. Cook in a preheated 450^oF oven for 15 minutes. Reduce the heat to 350^oF and cook for an additional 50 minutes.

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