THIS MIGHT HELP :)

FRESH PUMPKIN PIE (FROM ) 

INGREDIENTS

• 1 medium sugar pumpkin
• 1 tablespoon vegetable oil
• 1 recipe pastry for a 9 inch single crust pie
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 4 eggs, lightly beaten
• 1 cup honey, warmed slightly
• 1/2 cup milk
• 1/2 cup heavy whipping cream

DIRECTIONS

1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Whoever posted this recipe - Thank you, Thank you! This is my first time working with fresh pumpkin and I am truly enjoying it. For those of you out there who want to use fresh pumpkin, here's something I learned this time around. You can actually microwave the pumpkin. Cut the pumpkin, take out the seeds and pulp; wash the pumpkin, but don't wash the seeds; cut the pumpkin in smaller pieces to fit in a dish - about 6" or so; add a little water to the bottom of the dish and put it in the mircowave. I started out timing it at 70% for 5 minutes and increased from there, since each time I did this it was different. A fork should go through the pumpkin easily to insure that it is done. Let cool slightly so that it easy to handle, scrap the pumpkin out and puree it. I froze 2 cups at a time in my freezer bags - the sealing machine kind. It took less time and was very tasty. If you want to do it in the oven, it is good to put a bowl of water on the other oven shelf. This helps keep the pumpkin moist. Thanks again for the recipe!

I just wanted to say use your microwave short cut if you are pressed for time. Slow baking your little sugar pumpkins brings out the natural sugars. You loose a lot of flavor in your microwave.

You can also cook the pumpkin on the stove by cutting it in half removing the seeds an cutting the pumpkin into slices an peeling the pumpkin an cutting it into chunks an putting in a kettle with a little water cooking it on slow until soft. Using a potato masher an to mashing it down until ti looks like mash potatoes then let it cool an use the pumpkin into ytour pies.

One thing that I want to point out is, looks and prestation. If you fixing it for just your family, it might not matter, but if your fixing it for others, the texture might matter. One of the reasons that I prefer canned pumpkin is because it is "so smooth"! If it is corse or grainy looking, it isn't as appealing,. I always love my Mothers homemade pumpkin pie, made from libby's canned pumpkin and that recipe. Then my mother started making her own pumpkin, it was corse and grainy looking and often looked like it had already been eatten once,, it took several years before it was smooth and I could bging myself to try it. Well, It was the same great pie!!!, I just couldn't get past the looks of it. No! I never told my Mother,wouldn't of hurt her feelings for anything!!! But I did ask questions about why it wasn't so smooth, she then learned to cook it longer, puree it untill smoother and NOT to use Jack'O'Lantern pumpkins or those that aren't pie pumpkins. Granna2  P.S.  don't get rid of those seeds, rinse them, let them dry a little, then put a little oil, salt, & garlic on them and back them at 350 for 15-30 minutes, untill brown and crisp. Cool and eat, smaller ones, shells and all. There very good for you!! If you don't like garlic, use seasoning salt or just plain salt.

You can also cook the pumpkin on the stove by cutting it in half removing the seeds an cutting the pumpkin into slices an peeling the pumpkin an cutting it into chunks an putting in a kettle with a little water cooking it on slow until soft. Using a potato masher an to mashing it down until ti looks like mash potatoes then let it cool an use the pumpkin into ytour pies.

I like cooking the pumpkin on the stove top too! just a reminder too save the pumpkin seeds and roast in the oven with garlic lemon pepper and sea salt or use cinnamon and sugar,

Wanted to connect Beth's latest blog to this thread! Sincerely, Cate

http://www.bettycrocker.com/CommunityBlogs/blogs.aspx/bethblog/2009/11/9/mile-high-pumpkin-pie

Leencha,

Cut the pumpkin in half and clean out any seeds or membrane. Place each half, cut-side-done in a 13x9-inch baking dish or a roasting pan (any baking pan that is large enough to hold your pumpkins). Add about 2 inches of water around the pumpkins and place in an oven at 350°F. Bake, uncovered. for about an hour. They will be fork-tender when they are done. Let cool, then scoop out the pumpkin with a large spoon. Mash with a potato masher or puree in a food processor. Andi