Pumpkin Pie

1 sugar pumpkin (sweet meat squash or sunshine pumpkin)
1 9 in pie shell
2 eggs
1 cup packed light brown sugar (I used Lakanto w/ 1/2 TBS molasses)
1 TBS flour (or cornstarch or tapioca starch)
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 (12 fl. oz) can evaporated milk

Bake squash/pumpkin whole until soft (350F for about an hour and a half). Remove and allow to cool enough to work with. Cut in half, scoop out and discard seeds, remove skin. Puree about 2 cups of pumpkin. Save rest for side dish, second pie, or add to baked goods like breads, muffins, pancakes, etc. In a bowl slightly beat eggs. Add sugar, flour, salt, and pumpkin puree, pie spice and evaporated milk. Stir until smooth. Pour into pie shell. Place a strip of foil over the edge of the pie crust so it does not burn. Bake 10 min. at 450F, then reduce to 350F and cook for 40-50 min. until a toothpick comes out clean. Remove foil about 20min. before pie is done so crust is golden brown. Cool pie and refrigerate overnight for best flavor.