I always buy a pumpkin during Halloween. We never carve it as it is used for pies and pumpkin bread recipes in the year to follow. This pumpkin sits out in a conspicuous place in our living room until the week before Thanksgiving to which I boil, ground, and prepare two cup portions to be frozen.
To prepare fresh pumpkin is simple. Cut open pumpkin, remove seeds and membrane, and take off stem. Put a large pot of water on to boil with a tab. of salt, and get down your food processor or blender. It doesn't matter the size of the pumpkin. These were used in antiquity for a substantial food source, so the size you pick makes no difference. Cut pumpkin in 4 -5 inch pieces and place into boiling water. Cook for approximately 20 min. or until soft. Take out pumpkin, and add to your processor or blender adding water as necessary to keep a thick consistency but still keep those blades whirling. Place into Ziploc bags measuring 2 cups of pumpkin in each and freeze.
You can use canned pumpkin in the following recipe, but once you've experienced real pumpkin you'll never turn back. This old family recipe has been tweaked over 50 years and still bestows accolades whenever it is brought out. The rich darkness is due to the spices infused. This will be a keeper.
2 cups of fresh pumpkin
1 1/4 cup of brown sugar
1 tsp. allspice
1 1/2 tsp. cinnamon
1 1/2 cup of carnation milk
2 tab. molasses
1 tab. flour
Whip all ingredients together to ensure flour is blended well. Pour into pie crust. Bake at 400 for 10 min. Reduce heat to 350 and bake for an additional 45 min. Tap pie before you remove it from the oven to make sure pie filling is set. There should be no movement of filling.