My favorite pumpkin pie, and the only one I ever make, is from the back of the Libby's can. It's so good that I even follow the recipe exactly. Well, almost...because I like eggy rather than creamy custards I add an extra egg, but that's it. I never substitute cream for the condensed milk, and I always (or should always) measure the spices rather than eyeball them - the balance of cinnamon, ginger and cloves is just right. I dot the filling with salted butter before baking because I like the slightly salty flavor in contrast to the sweet pumpkin.
Because I use a large, ceramic pie pan, my cooking time is a little longer than called for in the recipe and the edge of the crust can become too dark or hard. To avoid this, the crust can be loosely covered with a strip of foil before baking. Even easier is using a pie crust shield.
Tip: Before making the filling, place your pie crust in the pan, decorate the edge and set it in the freezer. As soon as the custard is mixed, fill the partially frozen crust and bake. This helps the crust keep its shape and prevents it from shrinking.____________________________________________________________________________
For two nine-inch pies
- Preheat oven to 425 degrees
- In a large bowl, lightly beat:
4  large eggs
- Mix in:
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1 can (29 oz) pumpkin
cooked, mashed fresh pumpkin could be substituted,
but I've not tried it in this recipe and can't vouch for results
- Gradually add:
2 cans (12 oz each) evaporated milk
- Pour into pie shells [dot with butter].
- Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake an additional 40-50 minutes or until knife inserted near center comes out clean.