Everyone in our family has been trying to get the recipe for Mom's pumpkin custard pie. Everyone says it's the best pumpkin pie they ever tasted, that's because it's pumpkin custard pie, not just pumpkin pie. I managed to get ahold of her original recipe, so I scanned it and put it up for the whole world to try.

Note that there are two recipes on this page, the leftmost column is a multiplied recipe for 3 pies, although there is some dispute as to whether this actually makes 4 pies. There is also considerable dispute over the quantity of pumpkin, the recipe calls for 2 one pound cans of pumpkin. But nowadays, pumpkin comes in small 15 oz cans and big 1lb 13 oz cans. Mom insists she uses 2 of the big cans, but we made it with just two small cans and it came out fine, although we used two 9 inch pie shells, not the 12 inch as called for in the recipe. My sister was a professional baker and she says that 12 inch shells take the same amount of filling as 9 inch shells, it just makes a thinner pie, so it shouldn't make any difference.
For clarity, I'll type out the basic recipe here.

Note that there are two recipes on this page, the leftmost column is a multiplied recipe for 3 pies, although there is some dispute as to whether this actually makes 4 pies. There is also considerable dispute over the quantity of pumpkin, the recipe calls for 2 one pound cans of pumpkin. But nowadays, pumpkin comes in small 15 oz cans and big 1lb 13 oz cans. Mom insists she uses 2 of the big cans, but we made it with just two small cans and it came out fine, although we used two 9 inch pie shells, not the 12 inch as called for in the recipe. My sister was a professional baker and she says that 12 inch shells take the same amount of filling as 9 inch shells, it just makes a thinner pie, so it shouldn't make any difference.
For clarity, I'll type out the basic recipe here.
Pumpkin Custard Pie
6 eggs
2 one pound cans pumpkin
1 cup brown sugar
1 cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground clove
1 1/2 cup milk
1 cup heavy cream
Pour into two 12 inch pie crusts, bake at 350 for 75 minutes.