Ingredients:
See pumpkin can label except for spices. See exception in directions. Follow directions on large can (two pies) of Libby’s pumpkin EXCEPT:  

Replace the combined spices of cinnamon, ginger and cloves with 1 tsp of Pumpkin Pie Spice instead. The result is a less spicy, more “pumpkin-y” flavor. Another helpful Cato hint: After placing raw crust dough (I use Trader Joe’s frozen pie crust) into pie plate and shaping edges, place into 425 degree oven for 8-10 minutes. Remove, allow to cool, then pour pie filling into crust; protect crust edges with foil or a pie crust protector. Follow baking instructions on can. This will keep the crust edges from getting too burnt, and the bottom less “doughy”. Serve with whipped cream.

Crust from scratch

Ingredients:
1-1/2 c. flour
1-1/2 t sugar
1/2 t salt
1/4 t baking powder
Milk
Crisco

Sift dry ingredients together. Add 1/4-1/3 cup Crisco with fork. Add milk little by little until just moist enough to hold together and shape into a ball. Use waxed paper on surface and on top the dough. Start from center and roll outward with rolling pin until circumference is roughly 1-1/2″ larger than edge of pie plate. Remove top waxed paper, place plate upside down onto dough, slide and flip the plate over. Remove waxed paper and guide dough down into plate making sure it makes contact with bottom and sides of plate. Roll dough edges and pinch to make fluted pattern. It’s not difficult, but since discovering Trader Joe’s pie crust, why bother!