2 #2 cans plain pumpkin
4 eggs
1 cup brown sugar
1 cup white sugar
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger (ground)
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 cup melted butter
9 inch pie crust - deep dish

Stir, by hand or mixer all ingredients except eggs and butter. Stir eggs lightly and add slightly cooled melted butter. Add gently to pumpkin mixture.

Pour into deep dish crust and bake 10 minutes on 450°F, then reduce heat to 350°F and cook till the top cracks or a knife comes out clean.

The absence of milk, in this recipe, is not a mistake. There isn't supposed to be any.

A deep dark pumpkin pie, rich and yummy. Add whipped cream topping or not, as you please.

Makes 6-8 servings.