I was all about helping with this kitchen adventure. Sticking my hands in and pulling out the guts was my favorite part of carving pumpkins when I was little! I baked this baby for an hour and a half at 250 and the skin came right off. Then I popped it in the food processor and strained it. Ready for pie!
The recipe I followed came from here but I made a few adjustments. I substituted 1/4 tsp pumpkin pie spice instead of using cardamon, and used extra cinnamon & nutmeg instead of ginger.
The pumpkin we had made enough for two pies, but we froze the rest for another time (probably Thanksgiving...pumpkin pie is a favorite in my family!)
I busted out the good china for this treat. The extra steps were totally worth the finished product; the flavors were really fresh and the color was so much more intense! I'm on the hunt for other uses for our pumpkin!