I tend to prefer the Pet Milk Pumpkin Pie recipe. It is simple and familiar. But, you really can’t beat the commentary about what makes a perfect pumpkin pie. The caramelizing of the pumpkin adds a deep note to the pie making it even more fall-like.
1¼ cups canned pumpkin
¾ cup sugar, white or brown
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
2 eggs
1 cup evaporated milk
½ cup water
Unbaked 9-inch pastry shell

Turn pumpkin into saucepan and cook over direct heat 10 minutes until somewhat dry and slighly caramelized, stirring constantly. Remove from heat. Blend the sugar, salt and spices and stir into hot pumpkin. Beat eggs, add evaporated milk and water, and beat into pumpking mixture until smooth. Pour into pastry-lined pie pan and bake in a hot oven (450°F.) 15 minutes; then reduce heat to slow (300°F.) and continue baking about 45 minutes longer, or until pie tests done. See test for Custard pie. Cool before serving. 6 servings.

Note: Perfectly baked pumpkin pie has neither wrinkles nor cracks. Long slow baking produces a smooth, shiny surface with true pumpkin color.

Custard Pie Test

Bake pie until pie is coagulated to within  ½-inch from center. Test this by gently shaking pie. You can see how much of the pie is still liquid. An inch of liquid in  center will finish cooking after pie is removed from oven.