2 c. pumpkin puree
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. grated orange peel (zest)
2 eggs, beaten
Clean and slice pumpkin meat from the rind, then cut into squares and bake in a covered dish at 400 degrees, for about 30 minutes or until pumpkin is very tender (save seeds for another recipe).
Remove and put into a blender and puree.
For Pie: Preheat oven to 425 degrees.
Mix 2 cups pumpkin puree with remaining ingredients, pour into pie shell.
Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees. Bake another 45 minutes or so, until a toothpick comes out clean.