You can freeze any remaining puree to use for later pies or make pumpkin muffins.
-Cut 1 pumpkin or 1 red kuri squash in half, scoop out the seeds and place cut-side down on a rimmed cookie sheet.
-Bake at 350 until pumpkin or squash is very soft, about 1 hour and 15 minutes.
-Let cool and then scoop out the inside.
-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make s smooth paste.
-Buy or make 1 pie crust.
For the pie: Preheat your oven to 350 degrees.
-Bring 1½ cups half-and-half to a boil and then remove from heat.
-Combine the following:
3 whole beaten eggs
¼ cup maple syrup
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1½ cups pumpkin puree
-Add the half-and-half and then pour into the pie shell and bake for about 50 minutes until filling is set.