1 pie crust; see Best Pie Pastry Dough
4 tbsp butter
15 oz canned pureed pumpkin; or cooked pumpkin
12 oz evaporated milk
2 eggs
1 cup dark brown sugar
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt

1. Use ready made pie crust or if using pie crust dough, lightly flour work surface and roll out the dough. Fit dough into a 9'' pie pan. Flute or crimp edges.

2. Chill the pastry dough in its pan for at least 20 minutes.

3. Heat oven to 450F. Prick the bottom and sides of the pastry with a fork. Line the pastry with double thickness of aluminum foil.

4. Bake in preheated oven until the pastry begins to brown, about 10 minutes. Reduce heat to 375F, remove the aluminum foil, and continue to bake until crust is lightly browned, about 10 minutes. Remove from oven and set aside to cool.

5. Reduce heat to 350F.

6. Melt butter and in a large bowl, combine with pumpkin, evaporated milk, eggs, brown sugar, spices, and salt.

7. Pour the filling into the pre baked pastry crust. Bake pie in 350F oven until a knife inserted in the center comes out clean, about 50 minutes.

Pie can be baked several hours ahead.