This recipe is adapted from a 1964 publication, "The Spice Cookbook," by Avanelle Day and Lillian Stuckey. It is by far the best pumpkin pie recipe I've ever come across. My search is over.

1 cup granulated sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
3 large eggs, beaten
1 1/2 cups mashed pumpkin
1 cup light cream or undiluted evaporated milk
9-inch one-crust pie shell, unbaked

Mix together flour, sugar, salt, ginger, cinnamon, nutmeg, pepper and cloves. Whisk to mix.

Add eggs, pumpkin, and cream or milk to the dry ingredients. Stir until completely combined. Pour into unbaked pie shell.

Bake in a preheated 400°F oven for about 50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack. Serves 8.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.