Pumpkin Patch Pie Recipe

Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. Replace the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325 ° for 1-1/2 hours or until very tender. Cool. Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges or decorate with pastry leaves. Pour filling into crust. Cover edges with foil. Bake at 375 ° for 75-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.