Pumpkin Pie (classic)

Wash the pumpkin and cut it in half lengthwise. Remove seeds and strings. Place it in a pan, shell side up and roast it in a 325° F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer, food processor or blender. Measure out 2 cups of puree.

Preheat oven to 425° F.

Mix pumpkin puree with the remaining ingredients. Pour into pie shell and bake for 15 minutes at 425° F. Reduce the heat to 350° F and bake about 45 minutes longer or until knife inserted into center comes out clean.