1 15 oz can pumpkin
1 12 oz can evaporated milk
2 eggs
3/4 cup sugar (get creative here, substitute part of it with light brown sugar if you want)
1 3/4 - 2 tsp pumpkin pie spice
1/2 - 1 tsp vanilla extract (don't use the fake vanilla stuff here)
1/2 tsp ground cardamom
1-2 tsp fresh grated ginger
1/4 tsp nutmeg
1/4 - 1/2 tsp salt
9 inch deep dish pie crust (or whatever is your standard size of frozen deep dish pie crust)

Preheat oven to 425 degrees.

Combine dry ingredients in a small bowl, and mix together well.  Mix the two eggs into the dry ingredients well, until lightly frothy and sugar and egg mixture are fully incorporated.

Put fresh grated ginger into large bowl, add a small portion of the milk, and beat together until ginger is well distribted throughout.  Add can of pumpkin and mix well.  Add egg/spice mixture and mix thoroughly.  Slowly add milk while mixing.

When everything is thoroughly combined, pour into pie crust, Place pie crust in oven on cookie sheet or inside baking dish.  Bake at 425 F for 15 minutes.  Lower oven to 350F, and bake for another 45-50 minutes.
Allow to cool completely before tossing in fridge, or serving.



(note on cardamom: the green stuff is the standard, but if you see something listed as black cardamom, don't use it, it's meant for savoury dishes)

F to C conversions
425 F == 218 C - since not all ovens allow exact temperature, 220 C should be fine
350 F == 176 C (175-180 C should work fine in this case)