Cut stem off pie pumpkin and cut in half. Scoop out the seeds and stringy stuff.
Bake the pumpkin halves in the oven at 350 F for 30 minutes while you start the crust.
Mix all the pie crust ingredients together and spread the dough into a large flat circle. (skip this if using premade crust)
Carefully lift the dough (I used a rolling pin) and transfer it into your pie dish. Mold it to fit and fix any breaks in the dough.
Take pumpkin out of oven, peel the skin off (should come off easily). Mash the pumpkin like potatoes in a large mixing bowl.
Add the rest of the filling ingredients and mix with an electric mixer until mixture looks uniform.
Pour the filling into the pie dish, on top of the crust.
Bake pie in oven at 425 F for 15 minutes, then reduce to 350 F and bake for 45 more minutes.
Take pie out of oven. Let it cool on a rack for 2 hours, or just eat it immediately because you probably will.
