Helen's Pumpkin Pie
Source: rec.food.baking/limeyno1

I have been using this recipe that has been altered over the years since the 60's and everyone loves it.

1 1/2 cups browned, strained pumpkin (recipe follows)
2 tbsp all purpose flour
1 cup brown sugar
2 cups milk
1 cup cream*
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 eggs, beaten

crust
1 pie dough for 2 pies
2 tbsp sugar
1 tbsp flour
1 pinch spice

*Recipe calls for heavy cream if possible, 2% canned milk could be sub.

Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir till thoroughly mixed. Add the eggs, cinnamon, ginger, and nutmeg. Mix well. Add the milk. Beat together till well mixed.

Line pie plates with dough, well built up around edges. Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice. Sprinkle over bottom piecrusts, spreading all over with tips of fingers. This prevents sogginess. Fill shell 3/4 full.

Place strips of foil around edge and place in a preheated 450 oven. Bake for 15 minutes and reduce the heat to 325. Bake 30 minutes longer. Pie is done when the mixture shakes just in the middle when moved back and forth. Serve hot or cold.

Helen's Browned Pumpkin

1 small pumpkin

Bake the pumpkin till tender in the oven at 350; cool. Remove seeds. Remove cooked pumpkin. Butter a heavy cast iron frying pan and cook the pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up till it is reduced and slightly browned. I start with 2 cups and end up with 1 1/2 cups of wonderful nutty browned pumpkin. If recipe calls for a little more than 1 1/2 cups just start with 1/2 cup more than called for and follow the above instructions.