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Pumpkin Pie

1 3/4 cups mashed, cooked pumpkin
1/2 tsp. salt
1 3/4 cups milk
3 eggs
2/3 cup brown sugar
2 tsp. white sugar
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves

Mix with electric beater and pour into pastry lined pie plate.  Bake at 425ºF for 45 - 55 minutes or until a silver knife can be poked in 1" from edge and come out clean. 

Cool.  Serve with whipped cream.

To cook pumpkin:  Cut pumpkin in half.  Scoop out seeds and discard or save to season & bake.  Place pumpkin cut side down in a baking dish with 1/4" water in it.  Bake at 375ºF until pumpkin is soft.  Scoop pumpkin out of skin.  Cooked pumpkin can be frozen in plastic freezer bags.