Instructions: Rinse stem and halve pumpkin. Scrape away seeds and filaments. Cut pumpkin into 2-inch chunks. Remove skin, using paring knife. Place pumpkin in large baking dish and add 1/2 cup water. Cover tightly with foil. Bake pumpkin at 350 degrees on middle oven rack until soft, about 1 hour, adding more water if needed. Cool and puree pumpkin in food processor. Scrape pumpkin puree or canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared pie crust. Bake at 350 degrees on lowest oven rack until crust is baked through and filling is set, about 1 hour. Cool pie on rack. If pie must sit more than two hours before serving, when cool cover loosely with plastic wrap and refrigerate. Presented by: page H26 "If you want to cook your own pumpkin for a pie, make sure to buy an orange-fleshed sugar pumpkin or pie pumpkin, usually available at farmers markets and at roadside stands in the fall. Dont under any circumstances use the jack-o-lantern type pumpkin (the most common kind in supermarkets), which are watery and insipid when cooked. You may also substitute cooked sweet potatoes or acorn squash for the pumpkin".

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