"Sure, why not. It's been years since I attempted making pumpkin puree and last time didn't go so well." We picked out a pretty good sized one. I'm not sure how much it weighed, but it was a little smaller than a basketball. I'm guessing 3 or 4lbs. It ended up giving us about 30oz of pumpkin puree, enough for 2 pumpkin pies.
Honestly, it was easy making the puree. I was pleasantly surprised and Adia thought it was awesome. She especially liked being my pumpkin masher.
1 pie pumpkin, usually called sugar pumpkins or Cinderella pumpkins
Preheat oven to 350 degrees. Remove stem from pumpkin. Cut pumpkin in half, through the stem end. Scoop out seeds and "strings". (Save the seeds for roasting) Place pumpkin cut side down on an aluminum foil lined cookie sheet or pan. Cover with foil and bake about 90min. Gently touch outside shell of pumpkin to test for tenderness. Scoop out insides when cool enough to work with. Mash with a potato masher or puree in a food processor.
Crustless Pumpkin Pie
15oz pumpkin puree
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1/2 cup gluten free flour
1 12 oz can evaporated milk
Preheat oven to 325 degrees. Spray 9in pie plate with cooking spray and set aside. Mix pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, allspice, nutmeg and flour until well blended. Add egg and milk. Stir until completely combined. Pour into pie plate and bake for about 45-55 minutes. Cool for at least 2 hours and serve with whipped cream or ice cream. Refrigerate leftover pie.
*Ours was a little overcooked, so watch it carefully once you reach 45 minutes.