To make pumpkin pie filling, whisk a 15-ounce can of pumpkin puree with 3 egg yolks and 1 whole egg until smooth. Combine a 14-ounce can of condensed milk with 1 teaspoon of cinnamon, 1/2 teaspoon each of salt and ground ginger and 1/4 teaspoon of nutmeg. Whisk into the pumpkin mixture and pour into an unbaked 9-inch pie crust. Bake in a preheated 450 F oven for 15 minutes. Reduce heat; continue baking for 30 to 40 more minutes.
To make a pie with fresh pumpkin, begin with a pie pumpkin, which is smaller then the large decorative types and contains fewer tough fibers. When pie pumpkins aren't available, you can use a large butternut squash as a substitute. Wash the pumpkin in clean water, and saw it in half. Use a heavy spoon or ice cream scoop to scrape the seeds and fibers from the inside cavity.
Bake the pumpkin in a 350 F oven for 45 minutes to one hour, or until soft. You can also cook it in a microwave for about 20 minutes on high or steam it for 20 to 30 minutes. Allow the pumpkin to cool, and scrape the pulp from the rind. Allow the pulp to drain in a cheesecloth-lined sieve for 30 minutes. Puree with an immersion blender or food processor, and proceed with the recipe.