My Mother's recipe from at least 65 years ago. It was from Carnation Milk but not the recipe they use now. Very good and a different mixture of spices than many.
1 cup sugar
½ teaspoon salt
1½ teaspoon Cinnamon
½ teaspoon each of Nutmeg, Ginger, Cloves and Allspice
1½ cups pumpkin (a 15 ounce can pumpkin puree not pie filling)
Large can Carnation Evaporated Milk
2 large eggs
No nutrition information available
Mix the sugar and spices well so they don’t all go in one place.
Add the pumpkin, milk and eggs. Mix till blended. Do not over beat just blend.
Pour into a 10 inch deep pie plate. If using smaller pie plate bake 2 pies
Bake at 425° for 15 minutes, lower temp and bake at 350° for 35 minutes or until cold table knife inserted just off center comes out clean. Cool, top with whipped cream and enjoy.