I have always made pumpkin pie by this recipe, which comes from my mother. It's very good, but I think this year I might experiment a little bit, perhaps starting by using local cream in place of the evaporated milk. This pie freezes nicely after baking.
2 cups cooked mashed pumpkin or other winter squash
¼ cup white sugar
¼ cup brown sugar
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
2 large eggs
1 12-ounce can evaporated whole milk
1 deep 10-inch pie crust or 2 shallow 8- or 9-inch crusts (unbaked)
Preheat the oven to 400°.
In a large bowl with high sides, combine the pumpkin, white sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves with an electric mixer on medium speed.
Add the eggs and evaporated milk to the bowl with the pumpkin and continue to mix on medium speed until everything is well combined.
Pour the pumpkin filling into the piecrust(s).
Bake the pie(s) for about 50 minutes, until a knife inserted halfway between the center and the edge comes out clean. Cook on a rack.
Makes 1 deep 10-inch pie or 2 shallow 8- or 9-inch pies. Serves 8-10.