Preheat oven to 425 degrees.

Process pumpkin in the food processor until smooth. Add all other ingredients and process. The mixture may be refrigerated for a day or so in a gallon zipper bag depending on your schedule.

Pour into pie shell. Place pie on a baking sheet to contain any overflows.Bake for 15 minutes.

Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. The knife will still appear wet, but there shouldn't be any big lumps. Do not overcook - overcooking leads to pie cracking in the middle.

Cool for at least 1 hour on wire rack. Serve immediately or refrigerate.

Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. For big holiday dinners I brown the rolls as the very last thing in the oven at 425 (while the turkey or roast rests on the counter) and put the pie in as we're sitting down to dinner. The pie is done and cooled just about as we're ready for dessert.