Receipts, as demanded:

The Wolfmama's Pumpkin Pie

Make the pie shell any old way that works for you (bottom shell only, it goes without saying).
Or don't make a shell; bake the mixture in a buttered casserole and call it pumpkin pudding.

Now, take a 14-oz can of pumpkin puree and to it add:

1/2 cup white sugar
3 eggs
2 tbsp of flour, into which you have mixed
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp salt
3/4 cup whipping cream

Beat till smooth. Add enough milk to make the whole mixture fairly soupy (usually about 2/3 cup).
Pour into your pie shell and bake at 350F for 40 minutes, or until a toothpick inserted in the middle comes out clean.
Cool; serve with whipped cream obbligato.

NB: pumpkin pudding made with milk, not cream, makes quite a nice breakfast.

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Addedndum from The Wolfmama
A slight expansion on Molly's version of my pumpkin pie, which wasn't mine originally, but I'm happy to take credit for it....

The original called for An unbaked pie shell--for a 10" pan (or you can use a smaller pan and make a pudding of the rest)

The rest of the ingredients as Molly lists them, BUT:
3-5 eggs
If you don't want to splurge on 5 eggs, then use 1 Tbsp. of flour for each that you omit.
(Hence her 2 Tbsp for 3 eggs. I don't think you can get away with fewer than 3.)

Mix the flour and spices together with the sugar and mix with the canned pumpkin.
Add the milk/cream.

Also, the original called for light cream, not milk. I usually used whole milk, being mindful of calories.

And I think it takes a bit longer than 40 min.--more like 50. But YMMV.