Slice pumpkin in half,  remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400ºF/ 204ºC for about one hour or until a fork pokes very easily through the softened pumpkin skin. 

Scoop out the thoroughly softened pumpkin flesh and puree in a food processor until smooth. If you make a lot, you may freeze extra in 1 pint or quart containers for easy thawing/baking later. 

This video demonstrates in less than one minute how to make pumpkin puree.

Mix pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Your mixture will look something like the picture.

Add lightly beaten eggs. Mix until just combined.

Pour into a glass baking dish and bake at 375ºF/ 191ºC for about 1 hour or until a knife inserted in the middle comes out clean.

Cool. Serve with real whipped cream, coconut cream or enjoy on its own.