Below is Marge's tried and true version of pumpkin pie. We have pumpkin pie every November 9 on Bob's birthday, again for Thanksgiving, and sometimes on Christmas day. We always use this recipe-it's tradition!
My variation on the recipe below is twofold:
First, I roast my own pumpkin in a 350 degree oven in a roasting pan, pricking it like a baked potato and roasting until it gives easily when pierced with a sharp knife. Cool, cut open, and clean out the seeds and stringy bits around them. Scrape the meat into a food processor and blend until smooth. My favorite pumpkin variety is Winter Luxury, but other 'sugar pumpkin' varieties work too. Leftovers can be used in soap and/or frozen for a future dish.
Second, I substitute heavy cream for the evaporated milk. This was a happy accident once, when I realized at the last minute I didn't have a can of evaporated milk. It is such an amazing improvement I have never looked back....
