ISO advice making pumpkin pies using fresh pumpkin

[SodiumPentathol]

I've always cut mine in half, gutted them, then baked them cut side up covered with aluminium foil for about an hour or so. Until they're soft enough that I can mush the insides with a spoon.

[joesfolk]

I always halve mine but if I am not planning to roast the seeds for eating I don't remove them till after they are completely roasted. It is much easier to get the seeds out after the cooking is done.

[JMediger]

I don't know if pumpkins are like squash but everything I've read recommends allowing [the squash] to sit for 10 days to 2 weeks after picking to allow them to harden. I know my acorn and butternut both taste better if I do this.

[stassie]

Jumping in as a long-time lurker - but you can also make a pumpkin pie with a green (non-ripe) pumpkin. We read about it in one of the 'Little House' books and gave it a try, they tasted great! A little different in flavour to one made with a ripe pumpkin, but just different different, not bad different. I use it as a way to use unripe pumpkins now.

In saying that, my recipe sounds a little different to most here given that I don't roast the pumpkin - I boil and mash it, and add eggs, evap milk, sugar and spices (that's from memory without a recipe, I think there's some flour in there as well, and maybe something else I've forgotten).