Is it that time of the year again, time to dig out your favorite pumpkin pie recipe? Here’s ours.

one 9-inch pie pan lined with crust, unbaked (try Our Favorite Pie Crust Recipe)
15-ounce can pumpkin** or squash, or 1 1/2 cups cooked pumpkin puree
3 large eggs
3/4 cup (5 5/8 ounces) brown sugar (light or dark)
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
1/4 teaspoon nutmeg
1 1/2 cups (12 ounces) light cream or 1 can (12 ounces) evaporated milk

*Be sure to use plain pumpkin or squash, not pumpkin pie filling.

In a medium-sized mixing bowl, stir together the pumpkin or squash and the eggs until evenly combined. Whisk in the remaining ingredients. Pour the filling into the unbaked pie shell, leaving about 1/4-inch of clearance between the top of the filling and the top of the crust.

Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 35 to 40 minutes, until the filling is set around the edges, but still soft in the middle; the whole pie will firm up as it cools. The temperature at the center of the pie should be at least 160°F when you take it out, but no more than 180°F. Remove the pie from the oven, and cool it on a rack. If desired, serve with lightly sweetened whipped cream. Yield: 1 pie, about 8 servings.

Nutrition information per serving (1 slice of plain pumpkin pie, 1/8 of pie, 163g): 301 cal, 13g fat, 8g protein, 19g complex carbohydrates, 20g sugar, 2g dietary fiber, 94mg cholesterol, 355mg sodium, 363mg potassium, 1,233RE vitamin A, 3mg vitamin C, 2mg iron, 171mg calcium, 164mg phosphorus.