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Filling: Use a pie pumpkin, not the jack-o-lantern type.
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These are smaller and less stringy.
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You will need to peel and cut the pumpkin into small pieces.
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I was a novice at this, so I'll share the best way I've found to keep from losing some limbs while peeling for those who have never worked with a whole pumpkin.
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Cut the pumpkin in half and remove the stem area as well as all the stringy inside and seeds.
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(Don't throw the seeds away- toast them for another tasty treat!)
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Take the two halves and place them face down on a baking sheet or 9x13 pan.
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Cover with tin foil and bake at 300 degrees until the pumpkin is soft enough to be pierced easily with a fork.
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At this point it will be easy to scoop out the inside and throw away the skin.
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You may want to go over it really good with a potato masher or zip it in the food processor for a moment to make it more of a puree before the next step.
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After peeling the pumpkin, combine with 1 stick butter, 2 cups sugar, and 1/2 cup water into a large sauce pot.
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Cook until all the water is cooked out of the pumpkin mixture.
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(If you don't cook most of the water out, the pumpkin will be too runny and make the pies soggy.
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).
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Crust: Make the crust the same way you make biscuit dough, but knead the dough a little longer to make it tougher.
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Roll into thin crust, place in pie pan.
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Dont worry at this point if the crust is too big for the pan, you'll trim it later.
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To assemble the pie: Spread a thin layer of filling onto the crust and trim the crust to just above the filling.
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Sprinkle with lots of cinnamon and remaining sugar (I also use Pumpkin Pie Spice) and dot with pats of butter or margarine.
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(My grandmother says the more pats and sprinkles, the better- and she allocated 1 cup of sugar for sprinkling and a whole stick of butter pats for 3 pies, but I didn't use quite that much.
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).
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Bake in a preheated oven at 350 degrees until crust is golden brown- time may vary from that posted but it wouldn't let me leave it blank.
