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1
Heat oven to 350 degrees Fahrenheit.
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2
Cut pumpkin top and bottom off, about 1 1/2 to 2 inches from top or bottom.
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3
Cut pumpkin into 2-3 inch strips and remove seeds and first 1/8-inch layer of inner flesh.
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4
Place a sheet of aluminum foil on a cookie sheet and either lightly oil or spray with cooling spray.
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5
Lay pumpkin strips on foil, and season flesh side with a dash of salt and a pinch of sugar.
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6
Cook 30-40 minutes or until a fork inserted goes half way through pumpkin.
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7
Remove from oven and let cool 5-7 minutes.
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8
Cut pumpkin into cubes 1x1 inches, and remove skin.
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9
Heat cooking pot, 5 quart, and melt butter/margarine and 1 Tsp spice and sugar.
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10
Add pumpkin cubes and cook 15-20 minutes covered on medium-high heat.
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11
Stirring occasionally to reduce risk of burn.
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12
You want to lightly brown about half the cubes on one side.
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13
Put cubes back on cookie sheet with foil and place back in oven at 350 degrees Fahrenheit.
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14
Cook 30-35 minutes, or until all cubes are a darker more pumpkin color orange.
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15
*The uncooked pumpkin flesh is a very pale orange almost white, cook until a color similar to the skin of a pumpkin* Remove from oven and place half of the cubes into a large mixing bowl and mash.
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16
Utilizing either a hand held potato masher or a hand held mixer, something to mash the pumpkin into a smooth paste.
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17
Add remainder and mash.
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18
I find it easier to use two bowls and do the mashing that way.
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19
In a separate bowl, mix the eggs and brown sugar together until smooth.
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20
Add spices and salt and mix well.
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21
Add flour and mix well.
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22
Add evaporated milk in 3 stages to get a get smooth mixture.
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23
Whisk until frothy.
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24
Some of the brown sugar may settle on the bottom, that's ok, it will get mixed later.
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25
Add the liquid to the pumpkin mash 1/2 cup at a time.
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26
Making sure to mix well before adding more.
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27
Mix til smooth.
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28
Pour mixture into pie shells and bake at 450 degrees Fahrenheit 15 minutes.
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29
Reduce oven temperature to 350 degrees and bake 40-55 minutes, or until a toothpick inserted into the middle comes out clean.
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30
Place foil around edges of piecrust to avoid burning, and remove last 20 minutes of baking time.
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31
Cool at room temperature about 4-5 hours and refrigerate over night for best flavor.
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32
Enjoy.
