Pumpkin Pie

I've always made the recipe on the back of the pumpkin pie filling can.  It works great.  But the last 2 years I finally figured out how to get a good pumpkin puree, so here is the recipe I use for fresh pumpkin!

2 cups pumpkin
1 12-oz can evaporated milk
2 eggs, beaten
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Mix well.  Pour into an unbaked pie crust (in pan of course).  Bake 400° for 40 min. until knife inserted comes out clean.  You can always use foil strips to cover your pie crust for the first half or so of baking if you don't want your crust too brown.