Bake small pie pumpkins in the oven at 350 degrees until really soft and pulling away from skin. Remove seeds and skin, puree when cooled.

Ingredients:

1 9 inch deep dish pie crust, preferably home made
2 cups of pureed pumpkin (1- 15 ounce can of pumpkin in a pinch)
3 eggs slightly beaten
1/2 cup granulated sugar
2 Tbsp molasses
optional- finely chopped crystallized ginger
1/2 tsp. salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 cup evaporated milk
Par bake crust 4-5 minutes at 400 degrees. Combine pumpkin and remaining ingredients. Pour in pie shell. Bake at 450 degrees for 10 minutes, reduce temperature to 350 degrees and bake an additional 40-45 minutes until knife comes out clean.