Pumpkin Prep:
Remove stem, cut in half, scrape out and discard insides (keep the seeds for toasting if you want). Lay the pumpkin halves cut side down on a baking sheet and bake at 350 degrees Fahrenheit for about an hour or until easily pierced with a fork. Let cool. Peel and discard the skin, then beat the pumpkin meat to a smooth purée (or use a food processor) to use in filling.
To Make Filling:
Ingredients
2 cups pumpkin purée
1 ½ cups (or a 12 oz can) evaporated milk
¼ cups sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
Mix all ingredients until well blended and pour mixture into pie shells (you can buy pre-made crusts or make your own prior). Bake for 15 minutes at 425 degrees Fahrenheit, then reduce to 350 degrees and bake 45 minutes or until knife comes out clean. Let cool and enjoy!
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