Pumpkin Pie Filling
Categories : Desserts Cuisine: "American Style"
1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs -- lightly beaten
2/3 cup firmly packed light brown sugar
2 tablespoons granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Combine all of the above in a large mixing bowl, beat with an electric mixer for about 2 minutes.
Put into a saucepan and warm, do not allow to simmer of begin to set.
Pour into the prepared crust.
Cover the edges of the blind baked prepared crust. (or store-bought crust)
Bake at 425oF (220oC Gas Mark 7) for 15 minutes. Reduce heat to 350oF (180oC Gas Mark 4) for an additional 45 minutes of until a skewer comes out clean.
This can be baked in a casserole dish and served as a custard with whipped cream.
Source: "Kell" 
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