From Pumpkin to Pie
How to turn a pie pumpkin into pumpkin pie -- instructions from Douds-Floyd Farm

Choosing a pumpkin

Make sure you buy a sugar or pie pumpkin.  They are usually smaller and denser than jack-o-lanterns, and they taste sweeter and are less stringy.  Butternut squash and many other varieties of squash are also used to make pie.  "A pint's a pound the world around" and this holds true for squash, also.  Multiply the weight of the pumpkin by two to estimate how many cups it will yield.

Processing pumpkin

  • Wash in cold water.

  • Cut pumpkin in half.  Use a big, sharp knife; doing this in the sink may prevent it from rolling off the counter as you cut. 

  • Scoop out seeds and strings.

  • Cube and place in steamer.

  • Cook until tender (pierces easily with a fork).
  • Cool until it is possible to touch.
  • Scrape pumpkin from the skin.  Most of the fruit can be used; only a thin layer of skin is left.

  • Smoosh cooked pumpkin into a measuring cup.

Becky's pie recipe


  • Pastry for 9-inch one crust pie
  • 2 eggs
  • 2 cups pumpkin
  • 3/4 cups sugar
  • 1 1/2 teaspoon cinnamon
  • 1 can (12 fl. oz.) evaporated milk


Whip all ingredients smooth in blender or food processor.  Pour into pie shell.  Bake 15 min. at 425 degrees.  Lower oven temperature to 350 and bake for 45 min, or until a knife inserted near the center comes out clean.


What to do with extra bits

Make custard.  Excess pie filling can be baked like custard. 


Roast seeds.  Rinse strings from seeds, spread out, and allow to dry at room temperature.  Line a cookie sheet with foil.  Roast plain or spray with oil and season with salt or Nature's Seasonings.

Feed the birds.  Dry the pumpkin seeds and feed your feathered friends (and squirrels and chipmunks).

Compost.  Put the skin, stem, and any other leftovers in your compost pile.

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