I don't have time to post an entire recipe, but the Joy of Cooking changed pumpkin pie for me forever. Basically,you take the standard recipe, say off a can, and you cook the filling in a double boiler, stirring till it is thick. (It doesn't take very long.) You may have to reduce the milk by a third or fourth - use your judgement. Keep the filling in the fridge after it is cooked.

Tip - put all the ingredients in the double boiler, then turn on the heat. Don't let the pumpkin, etc, get hot and then add the eggs. The eggs will curdle.

Sometime during the day, bake the pastry shell, empty, until it is nice and golden.

Put the filling in the shell just before serving. It is delicious, with a wonderful fruit taste that reminds you that pumpkin is, indeed, a fruit. Of course, you need to top it off with whipped cream.

Here is a preference of my own. Many recipes call for adding cinnamon, nutmeg, and ginger. I prefer to choose just one of these spices. I don't like the grainy taste of the combination.