Fresh Pumpkin Pie

To cook pumpkin:
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.

For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs

Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.

--Diana Wettstein