Preheat oven to 400º.

1. Rinse the outside of the pumpkin under cool running water, pat dry.
2. Carefully slice the pumpkin in half. You’ll need a sharp knife, it’s tough.
3. Slip your fingers under the seeds, lift up, and remove seeds. Do not discard.
4. Scoop out any remaining membrane and strings.
5. Line a baking sheet with aluminum foil and spray with a coat of oil.
6. Place pumpkin halves on foil, split side down.
7. Bake at 400º for 35-40 minutes or until fork tender. Remove from oven, let cool.
8. Using a large spoon, scoop out the insides of the pumpkin and place in a large mixing bowl.

Prepare the Pumpkin Pie.

1. Using a potato masher, or fork, mash the pumpkin until it’s as smooth as possible.
2. Add sugar.
3. Add evaporated milk.
4. Add salt.
5. Add ground ginger.
6. Add melted butter.
7. Use a fork and mix this all together really good.
8. Break eggs into a small bowl, then add them to the filling.
9. Again, with a fork, mix this together until the eggs and butter are well incorporated.
10. Butter your pie plate really well, and place the prepared crust in the dish.
11. Place the pie crust dish on a baking sheet.
12. Pour filling into prepared pie crust, letting it spread out evenly.

Bake at 400º for 10 minutes ONLY.

1. REDUCE HEAT to 350ºF and bake 30-35 minutes, or until a toothpick inserted in center comes out dry.
2. If crust edges begin to brown or burn, cover with strips of aluminum foil until the pie is fully baked.
3. Remove from oven, place on a wire rack and let cool.
4. Enjoy!