So there are lots of recipes for pumpkin pie filling out there, some with milk and egg and some missing one of those. Here's my favorite general-purpose pie filling (makes 1.5c, multiply the ingredients for more):

• 1c pumpkin puree (I make according to these instructions using a steamer rig).
• 1/4c refined cane sugar (though I suppose dark brown or even a small amount of molasses would be wonderful, too)
• 1 egg
• Pumpkin pie spice (or 2:1:1 cinnamon:nutmeg:ground cloves) to taste

Whisk to combine. You can also add up to 1/3c sweetened condensed milk for extra creaminess (though it makes the filling too thin to be used for some applications--like empanadas). Fresh pumpkin puree makes all the difference!