Its fall again and the pumpkins are out.

Here's the pumpkin pie recipe that we like best:

First we find a good pie pumpkin, cut it in half, de-seed it, then place the halves face down on a cookie sheet and bake it for about 45 minutes in the oven on 350.

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
2 cups fresh pumpkin
1 (12 fluid ounce) can Evaporated Milk

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DIRECTIONS:
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)