Pumpkin Pie
This is such a good recipe. I grew up not liking pumpkin pie but I made this for my family and loved it the first time I tasted it. I cook my pumpkin and have never used canned. You likely can use the canned but I can't say it will be as good. To cook your pumpkin, peal and seed the pumpkin and boil it in unsalted water. I mash it and put it in the blender to make sure it is good and smooth. I freeze any leftover pumpkin to be used for cookies and pumpkin bread.

2/3 cup brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp nutmeg
3 Tbs molasses
1 1/2 cooked pumpkin
2 eggs beaten
2 cups milk (I use 1 cup light cream and 1 cup milk)
Pastry for 1-crust 9-inch pie

I pre-bake the pie shell for a few minutes (3-4 min) so it gives it a head start and it doesn't get soggy.

Mix all ingredients and pour into pie shell. Bake for 8 minutes at 500 F and then reduce oven heat to 325 F and continue baking for 55-60 minutes.