Of all the pumpkin pie recipes that I have tasted, this is my very favorite recipe! My friend, Wendy, received the recipe decades ago from her mother-in-law. The balance of spices is excellent. Make the filling and use one of my pastry recipes from earlier blogs or purchase a quality pie crust.
2 Tablespoons soft butter
¾ cup light brown sugar
2 eggs (separate one egg and beat the white till fluffy)
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon powdered ginger
¼ teaspoon nutmeg
1 cup pumpkin puree (not pumpkin pie filling)
1 ¼ cup evaporated milk (warmed)
Cream butter and sugar; add egg plus egg yolk (beaten just to blend). [Save the beaten egg white for the final step.] Add spices, pumpkin, salt, and blend. Stir in warmed milk. Stir in the fluffy egg white and blend well. Pour into pastry crust.
Bake at 375 degrees for 1 hour.