Pumpkin Pie

1 whole, fresh pie pumpkin

Cut pumpkin in half without stem. Scoop out seeds and strings. Place cut side down on foil lined baking sheets. Cover with foil. Bake at 350 until tender about 90 minutes. Cool. Scoop out flesh and mash with a potato masher until smooth. Drain if too watery.

Beat together 1 1/3 cup smooth pumpkin with:
1 1/3 cup sweet condensed milk
1 egg
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 cup hot water

Pour into a 9" pie shell. Bake at 375 degrees 55 to 65 minutes. (Center will still move slightly when done.) Cool and enjoy.

*Mashed pumpkin will last 5 days in refrigerator.