Traditions start somewhere - Tarte à la Citrouille a Papa

I just called home to ask my dad for his special pumpkin pie recipe. I always thought it was a recipe passed on from one generation to the next. My mom answered. Papa was in the bathroom and since she knew where it was written down, she'd get it for me. My sister's family was there with their little dog and so after I'd had the chance to say 'hi' and chat a bit with them, my mom came back and said she was tired so she just read the recipe out to me in English - whoa, wait a minute, why is it in English? We're a French family after all. Apparently it isn't an ancient family recipe, it's something my mom found on the back of a tin label and my dad took over making it. Like many straight men of his generation, there were only certain things a man could do in the kitchen and retain his manliness - barbeque being one of them - and pumpkin pie was ok  because he'd use pumpkins from their garden. The original recipe is apparently called "Magic Pumpkin Pie", but to me, it will always be La tarte à la citrouille de Papa:

1 pie crust recipe (TRY Pate Sablee and Pate Brisee)

2 cups (480g) pumpkin, mashed (to roast a pumpkin, 350F oven, cut in half, scoop out middle, oil cut edges, cut edges down bake for 50 minutes or until a knife easily pierces the skin. Cool, scoop out flesh, mash or puree in a blender)

1 1/3 cups (300g) sweetened condensed milk *(1)

1+1 egg, beaten

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ginger

3/4 tsp. cinnamon

1. Pre-heat the oven to 425F.
2. Refrigerate the pie crust for at least 10 minutes. 
3. Blend all the ingredients together in a bowl. No need to worry about sequencing, just slop it all together and blend until completely smooth and incorporated.
4. Brush the entire pie shell with a thin layer of egg wash, bottom and edges. The protein from the egg will seal the crust for a better crumb when cooked.
5. Don't let the egg-brushed shell sit, immediately pour the pumpkin mix into the pie shell.
6. Initially, bake for 10-12 minutes, then lower the temperature to 350F and bake another 30-35 minutes.
7. Cool, and refrigerate for at least 1 hour before serving.

*(1) (I am testing out a recipe to make my own sweetened condensed milk)