So says the one I used today. But if you like custard-ish stuff, here it is! LOL Ingredients: 1 medium sugar pumpkin (I bought a pie pumpkin that weighed about 4 1/2 - 5 lbs and that size seemed to work well) 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon salt 3 cups evaporated milk (2 12 oz cans are just the right amount) 4 eggs, beaten 2 (9 inch) unbaked pie crusts Preheat oven to 400F/200C Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth. Preheat oven to 425F/220C Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts. Bake in preheated oven for 15 minutes. Reduce oven temp to 350F/175C and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate. When I baked the pumpkin, the skins came off very easily. I just peeled that off and cut off any bits that were a little too done. I also cut it up once it was in the bowl to make it easier to use the mixer. Just remember....this is not a sweet pie. It's not bad, it's just not what husband and I are used to and we didn't much care for it.