Fresh Pumpkin Pie

1 sugar pumpkin
1 pie crust
2 eggs
1 cup brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 12oz can evaporated milk

-Cut pumpkin in half and remove seeds. Place cut side down on cookie sheet, lined with slightly oiled aluminum foil. Bake at 325 for 30-40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape pumpkin from flesh. Mash or puree in small batches. Increase oven to 450.
-In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups pumpkin, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around edges to prevent over browning. Bake at 450 for 10 minutes, then reduce the oven temp to 350. Bake an additional 40-50 minutes, or until a toothpick comes out clean. Remove foil about 20 minutes before pie is done. Cool pie; refrigerate overnight for best flavor.


Recipe from Allrecipes.com (I think)