One can sweetened condensed milk.
One can of pumpkin filling.
Cinnamon, ginger, nutmeg, salt to taste.
Mix it all up until it’s smooth. Cook at 425ºF for 15 minutes. Drop the heat to 350ºF for another 35 minutes or so. Take it out when a knife comes out clean. Cool. Eat. It’s not much, but this is what happens when you have a left over pie tin from quiche.
This pie is nice because it’s actually not all that sugary sweet.