Grandmother's pumpkin pie

Source: https://www.facebook.com/groups/625821557935844/posts/1288369218347738/?comment_id=1288458278338832

Ingredients
1 can pumpkin 1 12-oz can evaporated whole milk 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp allspice 1/8 tsp cardamom 3 eggs 1/2-2/3 cup dark brown sugar (I use the lower amount, my mom prefers it sweeter) pinch of salt

If making this crustless, add 2 tablespoons flour

Directions

 * 1) Combine all ingredients and whisk or blend thoroughly.
 * 2) Pour into a prepared 9" pie shell OR directly into a buttered 9" glass pie pan for the crustless version*.
 * 3) Bake at 350F until just barely jiggly in the center. Cool completely, then refrigerate (uncovered) overnight for best flavor.

Note

 * I hate making pie crust. So I don't. I just add some flour to the filling and bake it directly in the buttered pie pan.