CAUTION: If you've never had fresh pumpkin pie and you've been eating that canned junk, then do not attempt this method. You can happily pop open that can, add ingredients, slap it in a pie shell and be none the wiser. If you proceed, your tastebuds will be forever ruined and you will no longer be able to enjoy anything but the fresh pumpkin. Proceed at your own risk.
Use 1 pie pumpkin or small standard pumpkin (pie pumpkin has a thinner rind). Cut pumpkin in half and remove seeds. Place pumpkin halves open side down in a baking pan. Fill pan with enough water to reach a half-inch up the pumpkin. Bake 350 degrees for 1-2 hours depending on the size of the pumpkin. Add water if needed. Bake until the pumpkin is fork tender.
Remove pumpkin from oven and cool. The rind will peel off easily. Place pulp in a food process and puree until smooth. Use 1-1/2 cups of pumpkin per pie. Pumpkin can be measured and placed in freezer bags and frozen for up to a year.
We always save back one Halloween pumpkin for pies. We just paint on a face or use transfers on it so that it can become Thanksgiving pie. Once you've tasted the fresh pumpkin, you'll never return to the "Canned Side."
Happy Thanksgiving!
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