Ingredients:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 tsp all spice
2 eggs
2 cups fresh pumpkin that has been boiled an pushed through a sieve (use a dark orange Cinderella pumpkin)
1 (12 fluid ounce) can evaporated milk

Preheat oven to 425 degrees F. Boil pumpkin until soft enough to mash.

Combine sugar, salt, cinnamon, ginger, cloves and all spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)