Cut pumpkin in half without stem.
Scoop out seeds and strings.
Place cut down on foil lined baking sheets.
Cover with foil.
Bake 350' until tender - about 1 1/2 - 2 hours (depending on size of pumpkin)
Cool completely.
Scoop out flesh & mash with potato masher or food processor until smooth.
Drain if too watery.
Beat together just until smooth:
1 1/3 C smooth pumpkin
1 1/3 C sweet condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 C hot water
Pour into 9" pie shell.
Bake at 375' 55-65 minutes
(Center will still move slightly)
Cool & Enjoy!
*Mashed pumpkin will hold 5 days in the refrigerator.
