Chong's Homemade Pumpkin Pie

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From: Christina Linden

1 Pumpkin for 2 cups of cooked pumpkin
¾ Cup of Sugar
½ Tsp. of salt
2 Tsp. of pumpkin pie spice
2 Large eggs
1 - 12oz. can of unsweetened evaporated milk. Or 14 oz. sweetened evaporated milk, use only ¼ cup of sugar.
1 - 9 inch pie shell

To prepare the pumpkin:
Cut pumpkin in half or smaller. Remove all the seeds & stringy pulp. Cook by either boiling or baking for 45 minutes, until soft. If desired remove skin. Puree pulp until smooth.

Pie filling:
Take the two cups of pumpkin puree and add sugar, pumpkin spice, eggs and evaporated milk. Puree the mixture until it is very a very smooth mixture. Pour into pie shell. Bake in a pre-heated oven at 425 degrees, for 15 minutes. Reduce temperature to 350 degrees and bake for 30 minutes or until an inserted knife comes out clean. Eat with cool whip…. Mmmmmm good.