My first question is which type of pumpkin are you using?
Neck pumpkins are meatier and don't contain as much water as the jack-o-lantern type pumpkins. I've used both types in making breads, pies, and one type of cookie. Now, I can't say that I've noticed a significant difference in taste between the types of pumpkin, however, I don't like "bland" pumpkin pie (I always add heaping measurements of the spices in the recipe).
Now for baking I prefer to use the neck pumpkin because it takes less work to prepare. (Apparently you can also substitute butternut squash in recipes and acheive a very similar result.) The easiest method I have found is to cut the pumpkin into sections and then slice those sections in half, don't peel the skin off. Scoop the seeds out of the bulb on the end. Then spray a baking dish with PAM, add a little water (like a 1/4") and bake cut side down at 350 until soft (could take a hour or more). At least, let the pumpkin cool enough that you can touch it, then spoon the meat into a blender to puree. (I use the same process to make butternut squash puree for baby food).
Now for jack-o-latern type pumkins, the method I use is quite similar. While preparing to carve a jack-o-lantern for my 19-month old daughter last night, my husband scooped out all of the seeds, then scraped the sides to remove the flesh to get the pumpkin to a more desirable thickness. We saved this flesh and I will be making pumpkin pies this morning.
To make puree from this type of pumpkin, I sprayed my 2 9x13 casserole dishes with pam, dumped in the pumpkin, covered it with foil, and baked it at 350 until the juices were boiling and the pumpkin was soft (It took a little more than an hour). Then I pressed the pumpkin through a seive to remove as much water as possible, then pureed it in the blender. We had between 5 & 6 lbs of flesh and I got 32 ozs of pureed pumpkin. If you aren't making a jack-o-lantern, I would peel the pumpkin & cut into small chunks so they cook faster.
Here is the pumpkin pie recipe I use:
"Traditional Pumpkin Pie" from Best of Country Pies
Yield: 2 9-inch pies (6-8 servings each)
Crust:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork unitl dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in pie plate. Place pastry in plates; trim pastry (set scraps aside if leaf cutouts are disired) and flute edges. Set shells aside.
0r E.'s variation - one box of pillsbury pie crusts, prepare shells as directed on box.
Filling:
6 eggs
1 29 ounce can solid-pack pumpkin or 29 ounces of home-made puree
2 cups packed brown sugar
2 (heaping) teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger or 1 1/2 (heaping) teaspoons of pumpkin pie spice
2 cups evaporated milk
Beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, and remaining spices; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 for 10 minutes. Reduce heat to 350, bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. Store in the refrigerator. If desired, cut the pastry scraps with a 1-in leaf-shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 for 10-15 minutes or until lightly browned. Place on baked pies.
I hope this was helpful. Good Luck!
