Fresh Pumpkin Pie

Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.

Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trimpastry to 1/2 in. beyond edge of plate; flute edges. Set aside.

Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside1-3/4 cups (save remaining pumpkin for another use).

In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon,salt, ginger and cloves; beat until smooth.Gradually beat in milk. Pour into crust.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired,pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.