Pumpkin Pie: Now with Real Pumpkin!
First you have to cut the pumpkin in half and scoop out the seeds and stringy pulp. Use a serrated knife, it will make the cutting easier. Then use a microwave-safe container with a lid (or a microwave safe bowl with a plate covering the pumpkin... that's what I did) and put the pumpkin in the microwave for about 20 minutes. The pumpkin will separate from the rind at the edges and will be easy to mash. Then using an electric mixer, puree the pumpkin until it is smooth. I suggest only doing one pumpkin at a time to see just how much more pumpkin puree you will need (if you need any at all) to make up the 3 cups.
Pumpkin pie filling
3 cups pumpkin puree
1 cup sugar
1 1/2 12 ounce cans evaporated milk
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1 tsp ground clove
1 tsp allspice
1/2 tsp ginger
1/2 tsp salt
Put all ingredients in a mixing bowl and blend until thoroughly mixed. The batter will be soupy. This recipe makes enough for at least two pies.
Pie crust recipe
1 1/4 cup flour
1/4 tsp salt
1/3 cup margarine
4-5 Tbsp cold water
Combine flour and salt. Using a pastry blender (or two forks), cut in margarine until the mixture is flaky and crumbles. Add the water 1 tablespoon at a time and toss until dough is moistened. Roll out dough on a floured surface until it is about 12 inches in diameter. Transfer dough and press into a pie pan so there are no bubbles or tears.
Pour batter into pie pan with crust. Leave about 1/4 of an inch between the top of the batter and the edge of the pan. Cover edges of crust with aluminum foil to prevent scorching.
Bake for 15 minutes at 425 F, then lower oven temperature to 350 F and bake for remaining 45-60 minutes. Take the foil off when there are 15 minutes remaining. Pie is finished when a knife comes out clean when inserted in the middle of the pie.