Cut the stem off of the pumpkin, then cut the pumpkin in half. Using a spoon, scrape out the insides well; discard seeds and pulp.
Line a baking sheet with aluminum foil and lay the pumpkin halves cut-side down. Rub canola oil all over the outside skin; bake for 1 hour, or until fork-tender. Cool completely.
While the pumpkin is cooling, pour beans or baking beads inside the pie crust; place inside the oven and blind bake according to your recipe or package directions. When the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp into a food processor or blender and puree until smooth (you should have about 4 cups).
Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs to the pumpkin puree and blend to combine. Pour the filling into the prepared pie crust; bake for about 1 hour or until the filling is set in the center.
When the pie is done, remove it from the oven and place it on a cooling rack, no less than 30 minutes.
Serve at room temperature or chilled, with homemade whipped cream.
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