Pumpkin Pie

First: pick out a lovely baking pumpkin. This is the key because baking pumpkins are sweeter than regular pumpkins. Yes, I found this out in my research.
Hint: Go to a fun pumpkin patch. (This is what really makes it fun!)
Second: Cut, Cook, and scoop your pumpkin. (I had Jarred help me cut and scoop the pumpkin. Cut into smaller pieces. Place in microwave with a little water and cook for about 30 minutes. You will know when it is done because it will practically fall off the pumpkin. This kind of sounds weird but you know what I mean right? Then puree. It will look like the glop that comes from a can.)
Third: Follow this recipe for a yummy pumpkin pie~
* 1 (15 oz.) can pumpkin (about 2 cups of your real pumpkin)
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9-inch) unbaked pie crust

HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
Oh yes, it is that easy.
Forth: Enjoy your pie with a nice side of Cool Whip.
Trust me when I say it is so much better this way. I know, it's a lot more work, but oh so worth it!