Here's how to turn a fresh pumpkin into a delicious pie. It's easy, fun, and tasty.

Things You'll Need
* 1 Sugar Pumpkin (approximately 6" in diameter)
* 2 Frozen Pie Crusts
* 4 Large Eggs
* 1 cup Milk or Cream
* 1/2 cup Sugar
* Ground Cinnamon
* Ground Nutmeg


Steps
1. Cut a round cap around the stem and pop it off.
2. Peel the tough outer skin of the pumpkin with a sharp knife. Or, another way to remove the skin easily is to wait until after you have boiled the squares of pumpkin (step 5); the skin comes off much more easily after this.
3.Scoop out the stringy insides and seeds.
4. Cut the remaining outer shell into squares.
5. Boil the squares uncovered until they're soft (the smaller the squares, the faster they'll cook). The longer you cook, the thicker the resulting texture of the baked pie and the stronger the flavor. Cool and remove skin if you are peeling at this step.
6. Place the squares into a blender with milk, sugar, cinnamon, and nutmeg to taste. This will become your filling.
7. Prepare two bowls, putting a cup's worth of filling in each.
8. Add two eggs to each bowl and mix.
9. Preheat the oven to 375 degrees.
10. Transfer the filling from the two bowls to two pie crusts.
11. Sprinkle gently with cinnamon.
12. Wrap the pie crust edges in foil so that they don't burn.
13. Put the two pies in the oven for 45 minutes. Make sure they are on the same rack. If one gets more heat than the other, you'll end up with one burnt pie and one uncooked one. Check on your pies after 30 minutes, to avoid burning.
14. Let them cool at room temperature before eating. Refrigerate leftovers.

Tips
* Line the pie crusts with a layer of thin apple slices sprinkled with cinnamon before pouring in the filling to mix things up.
* Sprinkle a teaspoon cumin powder on top of the pie before placing it in the oven for a dramatic flavor.
* As an alternative method, instead of boiling and peeling, cut the pumpkin in half at the middle. Scoop the seeds and strings, then place each half cut side down on a sheet pan in a 375 degree oven until it is soft and a fork pierces it easily. Let it cool and scoop out the pumpkin, leaving the skin behind.
* Another alternative is to cut the pumpkin in half, scoop out seeds and fill part way with water before placing on a sheet pan and proceeding as above.
* For a different taste, replace some of the milk with egg nog. You might want to also reduce the sugar to compensate. Sprinkle nutmeg on top instead of cinnamon and you've got a taste of Christmas with your pies.

Warnings
* Make sure you pick the right kind of pumpkin. The large ones are intended for carving, and if you bake with them, the pie will not be very good.

Enjoy!!

where do you find the type of pumpkin to cook?

any local supermarket, farmers market or health food stores carry them

For more details about what to look for with the different types of pumpkins clicky here

There...are...different...pumpkins? o_0

Besides 'big,' 'little,' and 'squished,' I mean...

This is why I pay people to cook my food.

~M

The wife makes pumpkin pie out of Butternut Squash, it looks just like pumpkin pie but is less stringy and heavy.

I make pumpkin pie from scratch and usually bake it instead of boiling. Also, I puree the pumpkin and let it drain in a strainer in the fridge overnight to reduce the water content.