I'm one of those cooks/bakers who loves to try new recipes or variations on a favorite almost every time I prepare a dish. Pumpkin Pie isn't typically that time, since I found a recipe for a spicy Pumpkin Pie in Bon Appetit many years ago that I find to be the best version of this classic pie. I'll post that recipe but also mention one that I saw in their November 2009 issue for Pumpkin Pie With Brown Sugar-Walnut Topping. That sounds particularly yummy, since "brown sugar" and "walnut topping" have me holding my fork in the ready at just the mention of that combination. The link is listed below.
Pumpkin Pie With Brown Sugar-Walnut Topping
Here's my all-time favorite, though, which is from Bon Appetit's November 1978 issue, and it was listed in a feature on microwaveable recipes. I always baked it in the traditional way, however.
1 16-ounce can pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup packed dark brown sugar
1/4 cup hot water
1 egg, beaten
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 9-inch prebaked pie shell
Whipped cream/vanilla ice cream....or my personal favorite: Haagen-Dazs Rum Raisin (Yum, yum)
Preheat oven to 375 degrees.
Combine pumpkin, milk, sugar, water, egg, flour, and spices in large mixing bowl and stir until well blended. Pour into pie shell.
Bake pie for 50 to 55 minutes.