So, after much research online, I ended up combining a few recipes and here is what I came up with -
2 cups fresh pumpkin puree
1/4 teaspoon nutmeg
dash pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs (lightly beaten)
1 cup honey
1/2 cup milk
1/2 cup heavy whipping cream
After it's done, let it cook slightly and then scoop out all the pumpkin flesh - and discard the shell. Puree the pumpkin until smooth. You can use a hand blender, regular blender or food processor.
Next, add the spices and salt then beat in the eggs, honey, milk and heavy whipping cream. Actually, my daughter did this part - she does love to help out in the kitchen.
Pour into a pie shell and bake 55 minutes, or until firm. Oh, and I totally cheated and used a pre-made pie shell. For Thanksgiving, I'll go all out and make a homemade one but this is just a tester.
Oh, and the great thing about roasting your own pumpkin is that you have plenty of leftovers and you can freeze them in one cup servings in plastic freezer bags like this -