Pre-bake your pie crust according to the recipe or package directions.

Preheat your grill to a medium high heat.

Cut the pumpkin into long thin strips. Remove all the seeds and strings. Work in batches, placing as many pumpkin strips onto the grill as will fit. Grill until the pumpkin is soft and tender with dark grill marks. This. Takes. A while. Like...30 minutes for each batch. Ugh.

Preheat your oven to 425.

Put your grilled pumpkin the food processor or blender and puree the pumpkin for several minutes or until it's smooth. You will need 2 cups of pureed grilled pumpkin.

In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves then add the mixture to the pumpkin. Mix in the beaten eggs. Gradually stir in the evaporated milk.

Pour the filling into the pie crust. Bake the pie at 425 for 15. Reduce the temperature to 350 and bake for 40-50 minutes longer or until a knife inserted near the center comes out clean.

Cool the pie on a wire rack for 2 hours. Serve immediately or refrigerate.