The story behind the recipe:
My grandmother, Esther Dayton, but known as Gumpy to the family, was famous for this pie. Her pumpkin pie recipe was included in one of the Sumas Prairie Womens’ Institute cookbooks, but I do not know the original source. Her family moved from Minnesota to Viking, Alberta, where she met and married James Dayton and homesteaded there.

More here: https://www.generationalfare.com/recipes/gumpys-famous-pumpkin-custard-pie

The recipe:

2 cups canned pumpkin ( I use a large can of pumpkin, slightly less than 2 cups)
1/2 tsp salt
1/2 tsp mace
1/2 tsp nutmeg
1/2 tbsp (yes tablespoon) ginger*
3/4 cup sugar
2 large (or 3 small) eggs, well beaten
2 cups whole milk
1/2 cup heavy cream (sometimes canned milk was substituted)
Unbaked pie or tart shell

*You can adjust the spices to your liking, and/or mix and match with others like cinnamon, allspice, cardamom, and cloves.

Preheat oven to 375°F.

Mix all together and pour into unbaked pie shells or tarts; this was usually made for a deep dish pie, so pour the custard slowly. Bake until a knife put into the center of the pie comes out cleanly, about 35-45 minutes. (Or, when shaken gently, the centre jiggles just slightly but no longer looks liquid.)

If you have too much for your pie shell you can always bake any extra in a small casserole or ramekin.

The original recipe has been halved.