The only way is the BEST way in Italy I found out after making the best pumpkin pie in my life!
Roast about 2 pounds of fresh pumpkin wedges to get 2 cups of puree
…then add 2 large beaten eggs, 1/4 cup light cream or milk, 3/4 cup sugar, tbsp of flour, 1 tsp vanilla, spices of preference and Bam! You just need to pour into the pie crust you already made.
I doubled the recipe to make them deep dish. Here is the pie crust I used: in Italy I use Italian 00 a low protein flour most similar to American all purpose unbleached flour.
1 pastry for single crust pie – 9 inch
2 eggs slightly beaten
2 cups pumpkin puree
1/4 cup cream, half & half or milk
1 tbsp flour
1 tsp vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
To make puree :place 2-3 pounds of fresh pumpkin wedges on sheet pan in 200 degree oven for 25 minutes or until knife inserts easily into flesh – remove from oven, cool then peel skin and let drain in strainer of excess liquid for 30 min. or longer
Line a 9 inch pie pan with pastry, crimp edge as desired and chill until ready to fill
In large bowl stir together eggs, pumpkin and cream or milk.
Stir in sugar, flour, vanilla, salt and spices
pour mixture into prepared pie pan
To prevent over browning, cover edge of pie with foil
Bake in 375 oven for 25 minutes
bake for 40 minutes more until a knife inserted near center comes out clean
cool on wire rack
cover and refrigerate within 2 hours