One of the most common questions I get asked is, "How do I use a pie pumpkin to make pumpkin pie?".  

If you are used to canned pumpkin puree and have never made your own follow these easy instructions and you'll see how easy it is to make from scratch pumpkin pie.

To Prepare Mashed Pumpkin:

Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 1/2 pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe to make two pies.

Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.

Pastry Crust:

• One store bought pie crust.  (I cheat on this!)

Filling:

• 2 cups mashed, cooked pie pumpkin

• 1 (12 fluid ounce) can evaporated milk

• 2 large eggs, beaten

• ¾ cup packed brown sugar

• ½ teaspoon ground cinnamon, or more to taste

• ½ teaspoon ground ginger, or more to taste

• ½ teaspoon ground nutmeg, or more to taste 

• ½ teaspoon salt

Directions