CRUST:

Mix together 1/2 cup butter and 1 cup flour (until the size of small peas). Add 2 tablespoons milk (or half and half cream). Mix with a fork until it forms one single large ball. Press into a pie pan. Prick bottom several times with fork. Refrigerate while you prepare filling.

PUMPKIN PUDDING (FILLING)
2 eggs
1 1/4 c. milk
1 1/2 c. cooked pumpkin (see recipe for cooked pumpkin or use canned pumpkin)
1/4 c. white sugar
1/2 c. raw sugar, or brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg

Beat eggs. Add milk, cooked pumpkin, white sugar, raw sugar, vanilla, cinnamon, and nutmeg. Pour into pie crust (see recipe above, or buy prepared crust). Bake in 400 degree oven for 35 to 40 minutes. Slice and eat when cool.

The pumpkin pudding is also delicious with no crust. Just follow recipe, but bake in a baking dish instead of using a crust.

COOKED PUMPKIN

Wash the pumpkin. Cut the pumpkin in 2 inch pieces. Take out the seeds (see recipe for Roasted Pumpkin Seeds). Scrape the pulp away from the pumpkin. Cook the pumpkin pieces in a pot with a little water. Taste the soft pumpkin. Add a little salt. Taste again. Grind the soft pumpkin. Put the cooked pumpkin in the refrigerator to use later for pumpkin pie.