1 2 to 3 pound pie pumpkin, roasted and prepared yielding 2 cups (see instructions below)
1 cup evaporated milk
2 eggs beaten
1 teaspoon vanilla extract
3/4 cup brown sugar
1 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/4 teaspoon nutmeg or allspice
1/8 teaspoon cloves ground
1/2 teaspoon Kosher salt
1 9' frozen pie shell (or a gluten-free pie shell), prebaked for 10 minutes in a 350° oven.
To roast pumpkin: preheat oven to 375° F. Cut pumpkin in half, scoop out seeds and place pumpkin cut side down on a baking sheet. Roast for 45-70 minutes, or until flesh is soft. Remove from oven and let cool. Seeds can be soaked in water, drained and roasted on a rimmed baking sheet with a little olive oil and Kosher salt for a delicious snack!
Scoop flesh into a medium sized bowl and discard skin. Measure out 2 cups of pumpkin and set aside remainder to use in another recipe. Pumpkin can be prepared ahead of time, covered and refrigerated for up to 3 days.
Lower oven to 350° F. In a large mixing bowl, combine 2 cups of prepared pumpkin, milk, eggs and vanilla extract. Mix thoroughly with a whisk, mixer or immersion blender. Add brown sugar, spices and salt and blend until smooth. Pour filling into pre-baked pie shell. Place on a rimmed baking sheet in the middle of the oven.
Bake for 45 minutes, or until filling is set, and just slightly jiggly in the middle.
Let pie cool on a baking rack for an hour, then place in the refrigerator until time to serve.
Serve with a dollop of fresh whipped cream.