This is the best, basic pumpkin pie recipe I know of.
2 cups pumpkin (canned) - One can yields about 1 3/4 cups*** (However, not willing to open a second can for that 1/4 cup, I use one can of pumpkin–15 ounces. It's fine.)
2/3 cup sugar mixed with spices:
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 can evaporated milk or cream 12 oz. (approximately). 2 small cans=10 oz.
3 beaten eggs
Pour above mixture into unbaked 9-inch pie shell. Bake at 425º for 15 minutes, reduce temperature to 350º and continue baking for 45 minutes or until set in the middle. Serve with whipped cream, of course.