I have always had a deep, deep affection for pumpkin pie. I have tried countless recipes through the years, but I always come back to the recipe on the back of the old Libby's Pumpkin Can. If you're looking for a classic, super smooth, not overly sweet or spicy version, try it. I think you'll like it!
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) canned pumpkin (or the equivalent in pureed freshly-roasted pumpkin)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell (try this recipe)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with unsweetened freshly whipped cream before serving.