Here is the pumpkin pie recipe I have used for the past 2 years at Thanksgiving...I doubled the recipe and it turned out great...super easy to make too (with all the ingredients I needed on the counter and ready to go, it took 10 minutes to prepare)...I even had enough to make 4 small ramekins in addition to the 2 pies! I also froze these in advance and once defrosted you couldn't even tell that it had been frozen, freezing did not affect the texture at all! Always delicious!
Prize Pumpkin Pie - Canadian Living
1 Can pumpkin puree (14 oz/398 mL)
1 Can (300 mL) sweetened condensed milk
1/2 cup (125 mL) Packed brown sugar
1 tsp (5 mL) Cinnamon
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Each ground cloves, ginger and nutmeg
1 Unbaked 9-inch (23 cm) pie shell
In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell. Bake in 425 F (220 C) oven for 15 minutes; reduce heat to 375 F (190 C) and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean. Let cool on rack.