Ingredients

• 2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
• 2 cups canned pumpkin or 2 cups squash puree
• 1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
• 1/2 cup sugar
• 1/3 firmly packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves or 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)