INGREDIENTS
1 cup
brown sugar
15 oz
canned pumpkin puree
1
deep dish pie crust
3/4 cup
dulce de leche
2 larges
eggs
12 oz
evaporated milk
2 Tablespoons
flour
1 tsp
ground cinnamon
3/4 tsp
ground ginger
1/4 tsp
ground nutmeg
1/2 tsp
salt
1 Tablespoon
vanilla extract