PILGRIM PUMPKIN PIE

1 9-inch unbaked piecrust
1 16-ounce can pumpkin (2 cups)
1 13 ounce can evaporated milk
2 eggs
1/2 cup packed brown sugar
1/2 cup sugar
1 1/2 teaspoons cinnamon*
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
whipped cream for garnish

ABOUT 3 HOURS AHEAD OR EARLY IN DAY:
Prepare piecrust with Fluted Edge;
refrigerate. Preheat oven to 425⁰F.
    In large bowl, with mixer at medium speed,
beat pumpkin with next 10 ingredients until
well mixed.  Place pie plate on oven rack;
pour pumpkin mixture into piecrust; bake 15
minutes; turn oven control to 350⁰F, and bake
35 minutes more or until filling is set.  Cool.
Serve topped with whipped cream.
Makes 8 servings.
*Or, instead of cinnamon and the next 4 spices,
use 2 teaspoons pumpkin pie spice mix.

(This recipe also available at: http://www.cooks.com/recipe/187lc5kf/pilgrim-pumpkin-pie.html)

HONEY-NUT PUMPKIN PIE: Prepare as above.
Just before serving, spread 1/3 cup honey over top;
sprinkle with 1/3 cup sliced Brazil nuts, almonds,
filberts, peanuts, pecans or California walnuts.

SQUASH PIE: Prepare as above but substitute
2 cups mashed, cooked or thawed frozen 
butternut squash (about 1 1/3 12-ounce
packages) for pumpkin. 

(Dad's favorite Pumpkin Pie recipe from THE GOOD HOUSEKEEPING COOKBOOK, © 1973; pp 512-513)

CARROT PIE: Prepare as above but substitute
2 cups mashed, cooked carrots for pumpkin.
(My little creation for when you're out of pumpkin.
I figured, if they can use sweet potatoes, why not carrots?  They're orange.
What about using regular mashed potatoes instead of sweet?  Looks and
tastes like a custard pie; to me anyway. Add a little orange food coloring,
and it might work in a pinch.)

INDIAN PUMPKIN BREAD
1 cup cornmeal
1/2 cup pumpkin
water enough to moisten mixture

Combine all ingredients and mix until dough is easy to handle. Form into
flat cakes. Cakes may be baked in a greased pan (like biscuits), or fried
quickly over an open fire.