Homemade Pumpkin Pie (Real Pumpkin)

This recipe takes more time, but the results are absolutely delicious.

Ingredients:
1 pie pumpkin (though you can use a normal one, you have to add more sugar)
1 cup sugar (I use brown)
1.5 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp salt
4 eggs
3 cups pumpkin 'glop' (instructions below)
18oz milk (or whipping cream)

Directions, Pumpkin "glop":
1.) Wash the exterior of the pumpkin in cool or warm water, no soap.  Cut the pumpkin in half.  Scoop out the insides, much like you would for a jack o'lantern.  Heavy Ice Cream Scoopers work great.
2.) If using an oven, place the halves 'inside down' into an oven-proof container.  Cover it (the old roasting pans work great for this) and pop it into the oven at 350 for 45-90 minutes.  Test with fork prongs to see if the skin is ready to come off.
     If using the stovetop, cut the halves into smaller pieces (like a watermelon works well) and place into a steamer.  This takes approx 20-30 minutes to achieve desired softness.
     If using a microwave, remove the stem and put the pumpkin into a microwavable bowl.  Put a couple of inches of water into the bowl, cover, and put in the microwave.  Cook on high until soft.  It may take 20 minutes or more, so be sure to test every 5 minutes after 15.   Whichever method you choose, the skin must be soft and separate from the fruit.
3.) Scoop out the fruit from the pumpkin skin, throw skins away.  Once all pieces are scooped out, begin to blend.  You want to get a nice smooth consistency.  Hand mashers can work, but that takes time.  Normal blenders work well, but be careful as you feed the pumpkin in.  We wouldn't want to chip any silverware or wooden spoons!
4.) Your pumpkin 'glop' is finished!

Directions, Pie:
1.) You will need at least 3 cups of pumpkin 'glop'.  Mix the sugar, cinnamon, cloves, allspice, ginger, salt, eeggs, milk, and vanilla extract together with the glop.
2.) Pour the contents into the pie crust.  The easiest way to do this is to have the pie crust waiting on one of the oven trays, pulled out of course.  This way you need only push the tray in to close the oven, and there is no mess to clean up.
3.) Bake at 425 for the first 15 minutes.  Then turn the temperature down to 350 and bake for another 45-60 minutes, or until a clean knife inserted into the center comes out clean.