After I cut the pumpkin, take the skin off and blend the pumpkin a litle can I put the rest of the ingredients in and then blend it all together to make pumpkin pie filling?

i think you are supposed to simmer the raw pumpkin with a little water first

No—you need to cook it before you can turn the pumpkin into pie filling. I will find you a recipe for properly preparing the pumpkin. Once you’ve cooked it, however, and it is soft enough to use, then you should be good to go.

Here you go. I have to say, you also want a pie pumpkin. The pumpkin you got for Halloween isn’t going to be as tasty as a pie pumpkin.

Coincidentally, I just made a pumpkin pie from a real pumpkin this weekend, and it turned out to be absolutely delicious. I would recommend cutting the pumpkin in half, scooping out the seeds (save them to toss in some olive oil and spices [I tried lemon pepper] and then roast for about 30 minutes to make a yummy snack) and then cutting each half in two. Put the pieces on a cookie sheet with a bit of cooking spray so they don’t stick and roast at 425 for about 45 minutes to an hour.

I think that roasting preserves much more of the flavor than simmering in water, steaming, or cooking in the microwave…it takes a bit longer but I think its worth the wait!

Once you can stick a fork easily through the pumpkin’s flesh, it should be done. Take out of the oven, let cool a bit, and then scrape off the flesh from the skin. Put the pieces in the blender and puree until smooth. Then, throw into a regular pumpkin pie recipe like this one that I used!

http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

(tried and true as its the same as the recipe in Joy of Cooking)

Enjoy!

@emma193 I use the same method for roasting pumpkin. Once I simmered the pumpkin and the final result was wetter. I had to put the pumpkin puree into a strainer lined with paper towels to drain off the excess moisture before I could use it.

This year I cooked two sugar pumpkins, froze half the puree to use for Thanksgiving pies, and stuck the rest in the fridge. Tonight I’m making pumpkin muffins, and will probably have enough pumpkin left for pancakes, bread, or even cookies.