Once you have made a pie with fresh pumpkin, you will never go back! I also mix this up the day before I want to bake it to allow the flavors to fully develop. Just store in fridge and pour in crust when you are to bake.
Preheat oven to 425. Line a baking sheet with foil. Slice pumpkin in half. Remove seeds. Place cut side down on foil lined baking sheet. Bake at 425 for 30-45 min or until soft to touch. Turn off oven allow the pumpkin to sit in closed oven another 10-15 min. Move to counter and allow to cool for easier handling. Measure 2 cups pumpkin and set aside.
Preheat oven to 425. In large bowl, combine spices, sugar, salt, zest and vanilla. Whisk eggs in to spice mixture. Add 2 c pumpkin and mix well. Add sweetened condensed milk and mix well. Pour into crust.
Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.