This is a classic pumpkin pie. Using fresh pumpkins, however, makes all the difference.

1 9″ pie crust (recipe »»)
2 eggs
1 cup pumpkin purée
1 cup evaporated milk
Splash of whole milk
1/2 cup brown sugar
1/3 tsp. salt
1/3 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees. 
Beat eggs, pumpkin purée, evaporated milk and whole milk with a whisk in a medium bowl, until well blended.
Add all dry ingredients, and whisk until mixed.
Pour into pie crust and bake 35 to 40 minutes, or until golden brown and firm. A knife inserted should come out clean.

Pumpkin Purée
We use Long Island Cheese pumpkins for our bakery pies, but for home baking we recommend sugar pumpkin because they are smaller and sweeter than other pumpkins. One sugar pumpkin should yield 1 to 2 cups of purée:

Wash pumpkin in warm water and cut in half.
Scoop out seeds and pulp.
Roast at 375 degrees for 40 minutes or until tender.
When pumpkin is cool, separate flesh from skin and purée flesh in a blender, or mash by hand.

From Morning Glory Farm and the Family that Feeds an Island:Morning Glory Farm and the Family that Feeds an Island, by Tom Dunlop and Alison Shaw