how I make pumpkin Pie. Late spring to early summer, prepare soil with 1:1 Ratio of native soil and compost, make a hill approximately 18 inches in diameter and 8 inches high. Plant three pumpkin seeds. Water, pull weeds, water, pull weeds - wait a few months. Harvest pumpkin. Let pumpkin sit on porch for at least two weeks (to cure). When ready to make pie; wash pumpkin shell, cut pumpkin into quarters, Scoop out seeds and stringy material, reserve some seed for next year's pie, salt and roast remaining seed. place quarters in a steamer, steam for 20 minutes or until fork easily pierces the meat and is ready to fall off the shell. Remove pan from heat, remove pumpkin from steamer, let cool. Once it is cool enough to touch, remove pumpkin meat from shell. For each cup of Pumpkin add Pumpkin Pie Spice: http://southernfood.about.com/cs/pumpkins/ht/pumpkin_spices.htm For what spices to mix to make pumpkin pie spice. Mind Mine is a bit lower in the cinnamon. This makes your spiced pumpkin puree. As for the pie itself: Once Recipe that I have used is as follows: Ingredients: * 1 1/4 cups pumpkin puree, canned or fresh * 3/4 cup sugar * 1/2 teaspoon salt * 1 teaspoon all-purpose flour * 2 eggs, lightly beaten * 1 cup evaporated milk, undiluted * 2 tablespoons water * 1/2 teaspoon vanilla extract * 1 unbaked pastry shell (9-inch) (Mind you already spiced the pumpkin puree, if you have not then add spices now) Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. My Recipe that is a modification of the above: Ingredients: * 2 cups pumpkin puree * 1 cup sugar * 1 teaspoon all-purpose flour * 3 eggs, lightly beaten * 1 1/2 cup evaporated milk, undiluted * 2 tablespoons water * 1/2 teaspoon vanilla extract * 1 unbaked pastry shell (10-inch, deep dish) (again add spices now if you already have not) Combine everything (Except the pie shell) in a bowl, beat on low for about a minute. Pour into unbaked pie shell, wrap aluminum foil around the edge of the crust. Bake at 350 (no preheating) for about an hour to and hour and 15 minutes or until a butter knife inserted into the center comes back clean. Remove aluminum foil, bake 15 to 20 minuted longer or until the crust is a pretty brown color. The foil prevents the rim crust from turning to ash or blackening. Crust: There are a lot of recipes out there for instance: http://www.monsterdance.com/recipes/piepastry.html Personally I prefer oil and flour crusts for pumpkin pies and other long baking pies. I use shortening crusts fro apple pile, "cold" pies (lemon, chocolate cream, etc). I have found that the oil crust tends to hold up longer to the moisture of a long cooking pie better than the shortening. I use a deep dish pie pan (10 inch diameter) thus there is the lower temperature and longer cooking time

With pumpkins.