Prepare pastry for a 1-crust 9 pie.
2 cups (1-lb can) canned pumpkin
2/3 cup firmly packed brown sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1/8 tsp cloves
2 eggs slightly beaten
1 cup half and half or evaporated milk (you can use low fat)
In a large bowl mix together the pumpkin, sugar, spices and salt.
Blend the eggs and half and half together and add to the pumpkin mixture, stirring until smooth. Pour the mixture into the pastry shell. There may be too much filling for a 9 pie. Dont try to get every last bit in the pie crust or it will make a mess.
Bake in a 425 oven for 10 minutes. Then lower the temperature to 325 and bake 40 minutes, or until a knife inserted in the center comes out clean.
I often have to cook this longer than the time given in the recipe. You dont have to stick a knife in it each time. If the center isnt a little raised and as done looking as the edges, dont bother poking it with a knife. Wait until it starts to look done before testing it.
Refrigerate the pie as soon as it is cool enough. When it is completely cool you can cover it with whipped cream (1 cup of whipping cream, 3 Tbs sugar, ½ tsp vanilla whipped until stiff) and sprinkle a little nutmeg on the whipped cream.