I blended recipes from both of Dave's Grandmothers for this. In one I liked the spices better. :) My Mom uses the recipe off of the can of Libby's pumpkin and that is my next favorite. Mmmm! This makes 2 9 inch pies with a little to spare. Usually I have a small pie tin with extra pie dough rolled into it - and I fill that with the left over filling.
Pumpkin Pie Filling
3 C. cooked pumpkin pureed (or winter squash) or 1 large can of pumpkin
1 1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1/2 tsp ginger
1/2 tsp. nutmeg
2 12 oz. cans of evaporated milk
Mix all but the milk until well blended. Slowly mix in milk and pour into unbaked pie crusts. Bake at 350 degrees for 45 minutes to an hour, or until a knife inserted into the middle of the pie comes out clean.
Joy's Notes: I was forever pouring the filling into the crust and then spilling it as I placed it in the oven. I've found it works easiest, to set the unfilled crust on the rack in the oven and THEN pour the filling in. :) Fill it nice and full as once it's done & cools, it settles some. Grandma McKinnon suggested baking the crust at 400 degrees for a few minutes before adding the filling. IF you have a problem with your outer crust burning, either use foil strips to cover the edges while it bakes, OR turn the oven down to 325 and bake it 15-20 minutes longer.
I find this best, topped with freshly whipped cream. I just whip really cold cream until it's fairly stiff, add powdered sugar (about 2 T. per 1 C of unwhipped cream) and vanilla to taste. Mmmmm!!!