Break down Sugar Pumpkin (1), either scrape out the seeds or slice them off. Bake at 325 degrees F (160 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.
Scrape the pumpkin flesh from the peel. The flesh will peel away from the skin. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, slightly beat Egg (2), add Brown Sugar (1 cup), All-Purpose Flour (1 tablespoon), Salt (1/2 teaspoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/2 tablespoon), Ground Ginger (1 teaspoon), 2 cups of the pumpkin puree, and Evaporated Milk (1 can).
Stir well after each addition. Pour mixture into the unbaked Pie Crust (1). Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (180 degrees C).
Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.