Cooking Pumpkin

I would love to say I grew this lovely pumpkin but I did not. It did come from the NC mountains though. I only paid 5.00 for it and the amount of puree I get, it will last us all winter! I will freeze it in 2 cup increments since that is what most pie and muffin recipes call for.
I like to bake mine. There are some that boil it but when you bake, you can just put in the oven and walk away.
To begin with, I wash it well and with a large sharp knife cut it in half.
Scoop out the seeds and goop in the middle.

Lay cut side down on baking sheets and cover with foil.

Bake at 375 for 1 1/2 hours or until you can stick a knife through the flesh and it is tender.
Allow to cool and then scoop all the flesh into a colander and let drain in the refrigerator overnight. Once it has drained completely, process in a blender or food processor for a smooth and creamy puree.
Now you are ready for all of your favorite pumpkin recipes!

Our Favorite Pumpkin Pie
2 cups cooked pumpkin
3/4 cup sugar
1/2 tsp. salt
2 tsp. cinnamon
1 2/3 cup heavy cream
2 eggs, beaten
Mix all together and pour in a deep dish pie shell.
Bake at 350* for 45 minutes to and hour or until knife inserted in center comes out clean.
Top with sweetened vanilla whip cream.