1 Red Dog pie pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 eggs, at room temperature
1 cup unsweetened condensed milk
1 pie crust

Preheat the oven to 350 degrees. Once the oven is hot, place the whole pumpkin, stem and all, in the oven on a baking sheet. After an hour or so, take the pumpkin out and let cool. You can carefully cut the pumpkin in half to help it cool down a little faster. The skin and flesh should be easy to cut through.

Once it is cool enough to handle, scoop out the seeds and innards, leaving the flesh behind. Then scoop out the flesh, leaving only the skin of the pumpkin behind. Puree the flesh in a blender, and add a bit of water if it needs more liquid to blend. You will need two cups of the puree for the pie.

To prepare the pie, preheat the oven to 375 degrees. Mix the puree with the spices and sugar. In a separate bowl whisk the eggs and unsweetened condensed milk. Then add this mixture to the pumpkin puree mix. Pour this mixture into your pie crust in the pie pan. Bake for 45-50 minutes until the pumpkin mix firms up (it should pass the toothpick test). Let the pie cool, then serve and enjoy!