3/4 c. sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1 c. evaporated milk (low fat)
2 c. cooked pumpkin
2 eggs
Fresh pumpkin

Steam pumpkin half 30 minutes and scoop pumpkin meat into blender with ice cream scoop. Freeze balance of pumpkin.

Mix sugar, cornstarch, cinnamon, nutmeg, ginger, cloves, salt, milk, and eggs into blender. Add pumpkin and whip.

Pour into pie crust and bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake about 25 minutes longer or until knife comes out clean.