Pumpkin Pie

2 c. freshly prepared pumpkin
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. cloves
2 eggs, beaten
1 frozen pie crust

Use a small to medium size pumpkin.

Wash pumpkin. Split in half. Scrape out seeds. Rub with oil. Bake until soft and tender.

Spoon pumpkin meat into a food processor and blend until smooth.

For the Pie:

Preheat oven to 425 degrees.

Mix well 2 cups fresh pumpkin with remaining ingredients.

Pour into pie shell.

Bake 15 minutes at 425 degrees.

Reduce heat to 350 degrees. Bake another 45 minutes or until an inserted knife comes out clean.

Serve with whipped cream and a little grating of fresh nutmeg.