Remove seeds from the pumpkin and scrape clean. Cut pumpkin into sections and either wrap them in aluminum or place them on an aluminum-lined baking sheet. The smaller the sections, the faster it cooks. I try for 4″ x 4″. Bake at 435 degrees for about 1 hour or until the shell is soft. Let cool. Scrape the pulp from the shell and puree in a blender or food processer. Separate into 3 cup servings and refrigerate or freeze.
Pumpkin Pie Recipe
– 4 eggs, slightly beaten
– 3 cups fresh pureed pumpkin or one 29 ounce can
– 1 1/2 cups sugar
– 1 tsp salt
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground cloves
– 1 – 2 tsp pumpkin pie spice (I do 1 1/2 tsp)
– 12 ounces evaporated milk
– 2 pie crusts (for simplicity, I purchase premade crusts in the frozen food section)
Preheat the oven to 425 degrees. Combine the ingredients and mix thoroughly. Pour mixture into the pie crusts. Bake for 15 minutes. Reduce heat to 350 degrees and bake for approximately 45 minutes longer or until a knife placed in the center comes out clean. Serve at room temperature with whipped cream.
Original of the video here