Fresh Pumpkin Pie

With a fork, poke a medium sized pie pumpkin in several places, going well into the flesh. Place the pumpkin on a cookie sheet lined with aluminum foil (this helps with the cleanup). Place in a 300 F oven and let bake for around 1 1/2 - 2 hours, or until the pumpkin is soft and the sides start to cave in. Let cool until you can handle without burning yourself. Cut the pumpkin in half and scrape out the seeds and the stringy portion attached to the seeds. Then scrape out the pumpkin flesh and puree with blender or ricer. Preheat oven to 425 F. Beat eggs slightly in a large bowl, add brown sugar, 2 cups of the pumpkin puree, salt, and spices, mix well. Stir in evaporated milk, our into pastry shell. Bake for 25 minutes. Reduce oven heat to 375 F, bake 45 minutes or until a thin-bladed knife inserted 1 inch from edge comes out clean. Let cool slightly or completely. Serve plan, with whipped cream, ice cream or with cheddar cheese.