Yield: One 9-inch deep dish pie or two 8-inch shallow pies. Preheat oven to 350 degrees.

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip.

Scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. Note: can save seeds to cook separately.

Place it cut side down into a covered oven container. Fill container with 3/4" water. Cover the ovenproof container (with a lid), and pop it in a 350 F (165 C) oven.

It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft!

Scoop out the cooked pumpkin.

Puree the pumpkin.

To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.

Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer.

Mix in all ingredients. Make the pie crust (I use Pillsbury)

It is also time to start preheating the oven. Turn it on and set it to 425 F.