It's the Great Pumpkin, Charlie Brown.

I have to admit that I didn't do much holiday cooking this Christmas season. I did do some holiday candy and a confectionist I am not. Other than than I helped my wife with a pair of pumpkin pies we took over to my Inlaws' to Christmas dinner and they were very well received. I have only recently put together the clues to why the pumpkin pie my family makes was different that just about everybody else's.
  Since early in High School I was in charge of holiday pies due to my mother working the ICU graveyard shift at the hospital (Dinner conversation at my house growing up was pretty interesting). Clue number one was the stained recipe card penned in my grandmother's hand. The title read 'Pumpkin/Squash Pie' and I never gave it much thought at the time.
  The next clue I discovered while perusing a cookbook and I came across a recipe for New England Squash Pie and I saw that my family's pumpkin pie recipe was almost exactly the same except it used squash instead of pumpkin. For some reason my family made basically new england squash pie with pumpkin and served it at holidays.
  There are several differences between a more traditional pumpkin pie and and a new england pie. First was the fat in the pie, new england pie uses a combination of evaporated milk and whole milk mixed with melted butter. Second is the spices, it is heavier on ginger and cinnamon but there are no cloves whatsoever. And lastly it uses only brown sugar rather than white or a combination of white and brown sugars.

Pumpkin Pie (Makes two 9" Pies)
2 unbaked 9" pie shells
1 twenty eight oz. can steamed pumpkin (Not the pumpkin pie mix, just steamed pumpkin)
2 tsp salt
1 fifteen ounce can evaporated milk with whole milk added to make 3 cups
1 1/2 cups packed brown sugar
6 eggs slightly beaten
2 tsp ground cinnamon
1 tsp ground ginger
2 tbs melted butter

Set your oven to 425°. Dump everything but the pie shells into a mixer a turn it on medium. When the pie mix is mixed and the oven is heated, open the oven and pull out the oven rack. Place the two pie shell on the rack and divide the pie mix evenly between them. Carefully slide the rack back into the oven and close the door. Bake it for 20 minutes then drop the oven temp to 350° and bake the pies for another 30-40 minutes until a knife inserted into the middle of one of the pies comes out clean. I usually let them cool overnight. Serve them with whipped cream.