I have been making this pumpkin pie recipe for 46 years. It is my mother in laws recipe and even my own mother switched her own tried and tru recipe for this one. My husband, who never eats desert, will eat a half of this for lunch. I think the orange juice makes a difference.

PUMPKIN PIE

1 29 Oz Can pumpkin (just pumpkin not the pie mix)
1 Cup brown sugar
1/2 Cup white sugar
2 Teas. cinnamon
2 Teas. powdered ginger
1/3 Cup orange juice
1 teaspoon orange zest (grated peel)
1 12 oz can evaporated milk and enough water added to make 2 cups of liquid
4 well beaten eggs
1 teaspoon salt

Mix in order given. Pour into two 9 inch unbaked pastry shells Bake in preheated oven 450 for 10 minutes. Then reduce heat to 350 and bake for 40 to 50 minutes or until firm.

I have also made this with fresh pumpkin.