Pie dough (Pillsbury)
2 c. of freshly prepared pumpkin
1 1/2 c. evaporated milk, undiluted
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspices
1/8 tsp. cloves
2 eggs, beaten slightly

Use a small to medium size pumpkins. Clean and slice meat from the rind. Cut pumpkins into squares and bake in a covered 4.5 liter (or larger) dish.

Bake at 400°F for 30 minutes or until pumpkin is very tender. Remove and put immediately into a blender and make puree.

For pie: Preheat oven to 425°F. Mix well 2 cups fresh pumpkin with remaining ingredients. Pour into pie shell.

Bake 15 minutes at 425°F, then reduce heat to 350°F.

Bake another 45 minutes or until an inserted knife comes out clean.