1 1/2 c. cooked pumpkin
3/4 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
3 eggs
1 1/4 c. milk
1 (6 oz.) can evaporated milk or 3/4 c. rich top milk
1 unbaked pie shell

First step: Wash large pieces of fresh pumpkin or squash and place, unpeeled, in pressure cooker with rack in the bottom. Put in water even with the rack and pressure for 10 or 12 minutes. It is easier to peel cooked pumpkin or hard squash after cooking.

Second step: Place cooked pumpkin in colander to drain and cool. Peel the pieces and cut into smaller sizes to press into a measuring cup. Put the milks, measured pumpkin, sugar, salt, and spices into the blender jar and turn on to "mix" for a few minutes. Open the lid and add the unbeaten eggs; blend everything together well.

Third step: Pour into unbaked pie shell and bake at 400 degrees F. about 50 minutes or until a knife blade inserted in the center comes out without the mixture sticking to it. The pie may seem a little soft, but it will set as it cools. This makes a deep pie with plenty of custard or a larger more shallow one.

Serve with whipped cream.

If you have pumpkin pie seasoning it can be used in place of the spices mentioned in the recipe. Follow the directions on the spice can and omit the spices named. Avoid spills by putting the last cup of filling in after the pie is in the oven.

Fresh pumpkin can also be cut in half and baked in the oven at 325 degrees F. for about an hour or until insides are soft. Scrape out the pulp and put in the blender with other ingredients.