This custardy version tastes best with fresh pumpkin puree. Use a sugarpie pumpkin for best results. Adapted slightly from Martha Stewart Living (to add more spice of course!)
1 cup packed light brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
1 1/2 cups fresh pumpkin puree or canned pumpkin
2-3 tsp. Pumpkin Pie Spice
1 1/2 cups evaporated milk
To make pumpkin puree:
Preheat oven to 350. Slice the pumpkin in half and scrape out the seeds and string (an ice cream scoop works well). Place pumpkin cut-side down in a roasting pan with 1/2 cup of water. Bake 45-90 minutes until soft, checking often and adding more water if needed. When the pumpkin is cool enough, peel off the skin and the stem and puree in a food processor or blender until smooth.
To make pie:
Preheat oven to 450. Place a baking sheet at the bottom of the oven to catch any drips. In a bowl, beat together the sugar, cornstarch, salt, pumpkin pie spice, pumpkin puree and eggs. Add the evaporated milk and stir.
Fit pastry dough into a 9-inch pie pan, trimming the edges and piercing the sides and bottom with a fork. Fill pie shell with pumpkin mixture.
Bake at 450 for 10 minutes, then turn down the heat to 350 and bake for 30 minutes more.