Mix two slightly-beaten eggs into 1 1/2 cups pumpkin.
Add 1/2 cup sugar and 1/4 cup brown sugar.
Then add:
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
After blending into pumpkin mixture, add one can (1 1/2 cups) evaporated milk. Mix well and pour carefully into a 9-inch pie shell. Bake for 15 minutes at 425 degrees, then another 25-35 minutes at 350 degrees or until knife inserted 2 inches from edge comes out clean. Makes one pie.
This is the same recipe I used (although mine called for a little more sugar) this year, and, of course I used home-pureed pumpkin, too. Yummy!
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