Pretty much the same pie that my Mom and Grandma Blanche made.
1 1/2 c pumpkin (I use fresh butternut squash)
1/2 c brown sugar
1/2 t salt
2 t cinnamon
1 t ginger
1/2 t clove
2 T butter, melted
3 eggs
1 C milk (I use cream)
1 unbaked pastry crust
Pecan halves
Mix everything except the crust and pecan halves in order listed.
Pour into pie shell.
Bake at 450 for 20 minutes, then at 325 for 20 minutes.
Decorate with pecan halves.
The Johnson Family Cookbook