Pumpkin Pie Made with Fresh Pumpkin
Promises and pie crusts are made to be broken. - Jonathan Swift
Ingredients
2 cups cooked, mashed pumpkin (see below for cooking instructions)
1 tbsp olive oil – for greasing cookie sheet
1 cup half and half cream
1/2 teaspoon nutmeg
1/2 tsp cinnamon
1 tsp fresh grated ginger or 1/4 tsp powdered ginger
1/2 tsp salt
3/4 cup brown sugar
3 eggs
1 cup whipping cream (optional – for garnish)
1 pie crust (unbaked)  Recipe Link
Steps​​
  1. To bake the pumpkin:  I use a smaller pie pumpkin.  Cut in half, and then scoop out the seeds and stringy “stuff.”  Put a little bit of olive oil on a cookie sheet or roasting pan and spread around with a paper towel.
  2. Put the pumpkin cut-side down on the cookie sheet and bake in a 400° F oven until tender, about 45 minutes depending on the pumpkin’s size.
  3. Let the baked pumpkin cool for about 20 or 30 minutes.   Scoop out the pumpkin from the skin with a spoon and put into a saucepan.  Mash well with a potato masher or a large fork.
  4. Stir in the spices and the salt.  Stir in the half and half cream.  Simmer for a few minutes over low heat until it thickens and is thoroughly mixed.  Remove and let cool.
  5. In a large bowl, stir together eggs and sugar until mixed well.  Stir in the cooled pumpkin.
  6. Pour pumpkin mixture into an unbaked pie crust.
  7. Bake at 350° F for about 45 to 50 minutes or until the filling is set and not too jiggly. 
  8. Cool completely before serving.  Garnish with whipped cream, dusted with nutmeg or cocoa.​