I used to cut the pumpkin off the rind and can my pumpkin to make homemade pumpkin pies.

A wonderful, if little known, old-timey alternative to pumpkin is Cushaw, if you can find them. It looks like a big long tan squash with green or orange latticework stripes. They are sweeter and to my mind, have a nicer taste. You can find them anywhere from 2 lb to 25 lb or more. I split them lengthwise and bake at 350°F for an hour face down in a cookie sheet with water 1/2 inch deep. They grow much more reliably without pesticides because they are naturally resistant to stem borers, a major threat to squash & pumpkin vines.

Fantastic recipe! I have cooked it several times so far, each time it turns out perfect. I would really appreciate it if you post a recipe for a suitable crust to this pie too, because every time I try a new one and I feel like it's not good enough for the filling. Btw, all recipes that I have tried, posted by CM, have been very successful :)

Try the Julia Child's Perfect Pie Crust -- very easy and oh, so beautiful.

The first time I made pumpkin pie I had a real pumpkin, 157 LBS.... I got it for my son to carve and he had no interest in something that large. So I made pie. 88 in all. I also gave away gallons of puree. Crazy as it sounds, I do It every year. The year after Mr. 157 Pound, I started to use grey squash, and now use butternut or crook necks (and I only make about 20 these days). I do everything by hand. Cutting, mixing, pureeing... Its more of a colonial type pie. I use a wisp, such as the type used for beating eggs. Anyway, I don't use molasses or the watery part of the pumpkin, I use one cup of half and half and also back off on the vanilla extract a bit. Each year they taste great. Friends, family and clients marvel over them.

How do I 'gut' the pumpkin to use for this recipe? This is my first time, so feel free to put it in 'idiot-proof' terms. Thanks!

Hi Msleo,

Cut a hole in the top of the pumpkin as you would when making a jack-o-lantern, or else just slice the pumpkin in half then in quarters using a sharp knife. Use a very sharp-edged large spoon to scrape away the inside pulp and seeds until the pumpkin is smooth. You can bake it without peeling (just bake in a 350F oven until fork tender). Another way to cook the pumpkin is to peel it with a sharp knife and cut it into large chunks, them boil til tender. Drain in a colander and squeeze out excess moisture using a clean cotton cloth (cheesecloth) or press out extra moisture using a spoon. The baked pumpkin will have less moisture and will be more like canned.

Then puree the pumpkin in a food processor or in batches in a blender. Add a little salt, to taste, and you can use it in place of canned pumpkin.

-- CM

I love this recipe. It is good.

I always bake my pumpkins, skin up on cookie sheet at 350°F for about an hour.

This is the first pumpkin pie I ever made. I had and used everything but the molasses. It is a tasty and unique pumpkin pie recipe....a little heavier consistency than most. Kind of a cross between the mincemeat (made from fruits) and the pumpkin. Took a long time to bake and even then I didnt think it would set but it was fine. I really liked it and so did the kids.

I tried this recipe! Excellent! I made sure to drain my pumpkin well after mashing it or the mix would be too watery. I actually omitted rainsins in rum and cloves with this recipe, and it turned out fine anyhow. :)

Thanks!