I love pumpkin pie; definitely one of my favorites. If memory serves it is also the first pie I ever made. Lucky for me it was successful.
I found the recipe in my trusty old Betty Crocker cookbook and I have never deviated from it.
9 inch unbaked pie crust
¾ cup Brown Sugar
1 tsp. Ground Cinnamon
½ tsp. Salt
½ tsp. Ground Ginger
⅛ tsp. Ground Cloves
1 Can (15 Oz) Pumpkin
1 Can (12 Oz) Evaporated Milk
Pre-Heat Oven to 425 degrees
In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
Pour filling into pie plate. Bake 15 minutes.
Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean.
Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.
*The hardest part of making this pie is getting the filling into the crust instead of the bottom of your oven. Pour half the filling into the crust. Pull the rack out the oven and carefully set the pie on it. Pour the remaining filling into the crust. ( A measuring cup works very well.) Then very carefully push the rack into the oven.
Serve with whipped cream. This is essential. No pumpkin pie without whipped cream.