If using a pumpkin and not canned pumpkin, make sure that the pumpkin is steamed and peeled properly, so no skin makes it into the pie, and then puree it to make it smooth, but canned pumpkin works just as well.

Preheat oven to 450°F

Mix sugar, cinnamon, allspice, ginger, salt, vanilla extract, pumpkin, evaporated milk and eggs (or egg substitute).

If the consistency isn't smooth, use a mixer or blender to puree. Don't be worried if the mixture is watery or runny.

Pour mixture into the pie crust.

Bake at 450°F for 15 minutes

Turn down to 350°F and bake for another 45 to 60 minutes. Test with a toothpick, some pumpkin will stick to it, but should have the normal pumpkin pie consistency.

Remove and cool. Can be served or frozen for later.