Wash and cut pumpkin crosswise. Remove seeds and strings. Place in pan shell side up. Bake 325 for 1 hour or until tender and begins to fall apart. Scrape pulp from shell and put through blender.
Pie Filling
2 c. cooked pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg or allspice
1/8 t. cloves
2 slightly beaten eggs
Blend together. Put in pie shell. Bake 15 min. at 425, reduce heat to 350, bake about 45 minutes longer or until inserted knife comes out clean.
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