Pumpkins are susceptible to chill injury and will decay if stored at low temperature.
Pie Pumkin Baking, Boiling, and Microwave Method
-Cut the pumpkin in half and discard the stem sectionand stringy insides
-In a shallow baking dish place the two pumpkin halves face down and cover with foil. Bake in a preheated 375 degree oven for about 1-1/2 hours. Once baked pumpkin has cooled, scoop out the flesh and puree in a food processor or mash with potato masher or potato ricer.
-Cut the pumpkin in half, discarding the stingy insides. Then peel and cut the pumkin into chunks. Place in saucepan and cover with water. Bring to boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash.
-Cut the pumpkin in half, discarding the stirngy insides. Microwave on high for seven minutes per pound.
-Now that you have a rich, smooth puree ready for baking, you will notice it is much more runny than canned. To remedy this, you can allow your puree to drain overnight before baking with it. This is an especially good idea if you are baking a recipe that calls for canned pumpkin, the more water you can get out of the puree, the better.
Draining the Puree
-Line large strainer with a double thickness of cheesecloth. You could also use a few flattened coffee filters, if you prefer. A kitchen towel is an option as well, but be forwarned it will permanently have an orange stain. Now that you’ve choosen what to use to strain the puree, place the strainer in a bowl, then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on top of the pumpkin and place the entire set-up into the refrigerator overnight.
-Cut a small pie pumpkin in half. Turn face down on baking sheet and bake at 375 degrees for about 45 minutes until easily pierced w/fork. Scoop out seeds when cool enough to handle. Scoop out pulp and measure out 1-3/4 cup of pumpkin pulp.
-3/4 cup honey
-1/4 t salt
-1 t cinnamon
-1/2 t ground ginger
-1/8 t allspice
-Dash ground nutmeg
-1/2 cup heavy cream
-1/2 cup sour cream
-2 egg yolks in food processor or blender and puree. Beat 2 egg whites separately until stiff, and fold into mixture
Pour into pie crust and bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and back about 45 more minutes until set.