Wash pumpkin. Cut pumpkin into small pieces for easy handling. Remove all seeds, pulp and skin.

Place in large saucepan and cook with enough water to cover pumpkin. Cook until pumpkin is very soft. Check occasionally to see that the water does not dry out. You can always add more water. Stir frequently. Cover to help it cook faster.

Pour into colander to drain excess water. Let stand 1 1/2 hours. When dry, mash well and place in containers. I pack 1 1/2 cups for pie recipe in containers and freeze. Will keep about 9 months frozen with no taste change.

FRESH PUMPKIN PIE:

3/4 c. sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 1/2 c. fresh pumpkin
2 lg. eggs, beaten
1 1/2 c. hot milk
Your favorite pie crust

In large bowl, blend sugar, spices and salt. Combine with fresh pumpkin. Add beaten eggs. Mix well. Add hot milk.

Pour into your favorite pie crust. Bake in preheated hot oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees to bake filling about 25 minutes. Filling is set when knife placed in center of pie comes out clean. Makes a very large pumpkin pie. Enjoy!