Pumpkin Pie (Fresh)

3 c fresh pumpkin
2 c sugar
1 1/2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg
5 eggs, beaten
1 can evaporated milk + homogenized to 1 quart

Cut sugar pumpkin in half crossways and scoop out seeds. Bake face down on greased baking sheet for 45 minutes. Remove from oven, cool, and scoop insides into food processor. Process until smooth.

Mix ingredients for pie filling. Pour into unbaked pie shells. This makes two deep dish or three shallow pies.

Deep dish: Bake at 450º for 15 minutes, reduce heat to 300º for about 40 minutes.
Regular: Bake at 450º for 10 minutes, reduce heat to 250º for about 40 minutes.

Center should be wobbly about the size of a silver dollar (American money, not Looney).

Warning: This is so much better than tinned pumpkin that you won't ever want to switch back.