Pumpkin is an excellent source of vitamin A which you need for good vision and healthy skin.
1 1/4 pounds pumpkin, unpeeled (You can also use 2 cups canned 100% pure pumpkin.)
4 tablespoons water
1/2 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of grated nutmeg
pinch of ground cloves
2/3 cup light cream
1 9-inch pie crust (ready-to-fill shell)
Peel pumpkin and spoon out fibers and seeds. Cut into even-size pieces.
Preheat oven to 350 F.
Place pumpkin pieces and 4 tablespoons water into a saucepan over medium heat. Cover and cook until tender (about 10 minutes).
Place in a colander and drain, pressing gently with the back of a spoon to get as much water out as possible.
Place pumpkin into a large bowl. Mash or puree.
Add sugar, spices, cream and eggs. Mix well and pour into crust.
Bake for 45 to 50 minutes or until set.
Let cool on a wire rack for about 10 to 15 minutes. Serve warm.