2 (1 ounce) jigger evaporated milk
1 (1 ounce) jigger pumpkin puree
1 cup warm water
1 tablespoon lemon juice
1 teaspoon lime juice
1 teaspoon orange juice
1 tablespoon cornstarch
1 teaspoon dried basil
1 teaspoon paprika or to taste
1 teaspoon ground black pepper
1 dash hot pepper sauce
Whip the evaporated milk and pumpkin until they are thickened. Gradually blend in the water and lemon juice to make a thick sauce. Boil until slightly thickened, and add lime juice and pumpkin puree; beat until it is thick.
In a large clean container or glass bowl mix lemon juice, lime juice, orange juice, cornstarch, basil, paprika, hot pepper sauce and cinnamon sugar. Pour over pie and refrigerate overnight. Serve chilled.