This pumpkin can be used in the following recipe. Any extra pumpkin can be frozen into recipe-size containers for later use.


Wash pumpkin thoroughly. Do not peel.
Cut pumpkin into 2-3″ slices. Take out any seeds. Lay on baking tray and cover with foil.
Bake at 350 degrees until tender (approx. 1 hour). Take out of oven and cool slightly.
Scrape pumpkin out of skin. Puree in a blender or food processor until fine.


2 eggs
1/2 tsp. ginger
3/4 cups sugar
1/4 tsp. ground clove
1/2 tsp. salt
12 oz. evaporated milk
1 tsp. cinnamon
2 cups pumpkin


Combine all of these ingredients in mixer. Blend thoroughly. Pour into a raw pie shell. Sprinkle lightly with cinnamon. Bake for approximately 40 minutes to 1 hour at 375 degrees or until set.