Don't wait till Thanksgiving to try this homemade pumpkin pie with fresh pumpkin! The fresh pumpkin makes this recipe great for non-USA readers that may not have access to canned pumpkin.
This recipe uses milk and cream instead of evaporated milk. Many people all over the world are discovering the joys of making pumpkin pie from scratch, since many countries don't have pre-made pies or even canned pumpkin readily available.
Fresh pumpkins great for you too, as they are full of useful vitamins and minerals and are a low calorie complex carbohydrate.
If you are on a low sugar diet you can check my diabetic recipes pumpkin pie.
How to cook pumpkins for pumpkin pie
To cook the pumpkin, boil or steam about half a medium sized pumpkin or about a pound of flesh until just soft.
Don't overcook or it will take on too much water.
Mash the pumpkin with a fork.
Any leftover can be frozen or mixed with some mashed potatoes and garlic for a savory side dish. YUM! Alternatively, you can roast a pumpkin in two halves in the oven and simply scoop out the flesh from the skin when cool.