2 c. Sugar Pumpkin ( or Delicata Squash see prep)
2 Eggs
1 1/2 c Evaporated Milk
1/2 tsp. Salt
1/4 c. Dark Brown Sugar
1/2 c. Sugar
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Clove
1/4 tsp. Nutmeg and/or Allspice
Cut pumpkin in 1/2 crosswise, remove strings & seeds, place open side down on sheet pan w/ sides and fill with 1/2 " water
Bake at 325 about 1 hour until soft and deflated.
Cool and scrape the pulp, process or mill, and strain (otherwise too watery and the custard will be loose).
Combine above ingredients making the custard.
Prebake the pie shell at 400 (375 for glass pan) with weights (I use glass marbles) 8 min., remove weights lower heat 25 and bake 10 more min.
Add the custard to the pie shell and bake 10 min at 350 and 40 min at 325.
Allow to cool slowly to avoid cracks in the custard.
Serve with whipped cream.