One and a half cups of pumpkin puree
Three quarters of a cup of sugar
One teaspoon of  cinnamon
One quarter of a teaspoon of  allspice
One quarter of a teaspoon of  nutmeg
One quarter of a teaspoon  of  cloves
One quarter of a teaspoon of  ginger
Half a cup of carnation dry milk
Half  a teaspoon of salt
Two eggs, slightly beaten
One cup of water

Combine all dry ingredients and mix well than add pumpkin gradually to
the dry mixture until smooth.  Use a fork to add eggs and water.  Pour
into a 9 inch pie shell and bake at 425 degrees for 35 minutes, or until
knife comes out clean when you poke it in the middle of  the pie, just
like a cake!  Remember, that you may want to put foil around the edge of
the pie crust so it won't burn.  I make strips like one and a half
inches wide and just cover the outer edge of the pie crust until pie is
almost done, than I take it off.

Note:  If you don't want to buy all these spices, since they are
expensive,  look for pumpkin pie seasoning or borrow from friends.
Also, I have used regular milk to make this too...one cup to be exact
and skipped the carnation dry milk and water, you don't need it, the
milk takes the place of it.

Well, that's it...have fun!