We like the flavor of  real, fresh pumpkin.  You can also substitute  butternut or buttercup squash or even sweet potatoes.

Prepare the pumpkin:  Cut a pie pumpkin in half.  Remove and discard seeds and pulp using a spoon or ice cream scoop.  Cut flesh into chunks and place in a baking dish with a little water (2 Tbsp. for microwave; ¼ inch deep for conventional oven).  Cover and bake until soft (20-30 min. microwave; 50 min. 400º conventional oven).  Separate flesh from peel.  Discard peel.  Mash pumpkin until smooth.

Filling for one 9” pie:

          2 eggs, lightly beaten

       2 C mashed pumpkin

        ¾ C sugar

        ½ tsp. salt

        1 tsp. ground cinnamon

        ½ tsp. ground ginger

        ¼ tsp. ground cloves

        1 2/3 C evaporated milk (NOT condensed milk)

      Mix all ingredients and beat on low speed until smooth.  Pour into fresh or frozen unbaked pie crust.  Bake 15 min. at 425º; reduce heat to 350º and bake an additional 45 minutes or until filling is set and knife inserted in middle comes out clean.  Cool and serve.