Always Use Real Pumpkin (or winter squash)

1 3/4 cup fresh pumpkin (start with 1 sm/med pie pumpkin)
1 15 oz can sweetened condensed milk
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
-or replace cinnamon, nutmeg and ginger with 1 tsp pumpkin pie spice
1 cup hot water

Preheat oven to 400 degrees. Cut stem-free pie pumpkin  in half lengthwise. Remove seeds and pulp. Place in a 9x13 baking dish skin side up. Fill bottom of pan with 1/4" water. Bake approximately 35-40 minutes or until pumpkin is soft enough to easily pass a fork into. Remove pumpkin from pan until cool enough to handle. Scoop flesh from skin and measure 1 3/4 cup (packed). Reduce oven to 375.

In a blender, combine all ingredients. Blend well until smooth. Add mixture to pie crust and cook at 375 degrees for 50-55 minutes or until filling begins to solidify. The filling may not completely solidify. Just be sure the center is firm. Remove from oven and place on a cooling rack. Serve when cool.