I baked this pumpkin pie from a gargantuan jack-o-lantern pumpkin my neighbor gave me. This filling recipe is much better than the one that calls for condensed milk. I learned that this is a more traditional recipe. And I like it a lot.
Cooking Jack-O-Lantern pumpkin: Cut the pumpkin into 4-5 inch squares. Take away the pith and seeds. Then bake the pieces in baking dish at 350 degrees for about 90 minutes. Some people suggest 30-45 minutes but mine didn’t get done. There’s no need to add water because this type of pumpkin is pretty watery.
Drain, scoop out of peeling, and blend in blender until smooth. This pumpkin is wetter than canned pumpkin it needs to have liquids cut down in regular pumpkin recipes. (I use extra pumpkin in place of the liquid called for.) Or it can be used in exact measurements with any apple sauce recipe.
3 1/2 C. Jack-O-Lantern pumpkin
3/4 C. sugar
1/2 t. salt
1 1/2 t. cinnamon
1 t. ginger
1 t. nutmeg
1 t. cloves
3 eggs (or 3 T. dry egg powder + 1/3 c. water)
1 C. dry non-instant milk
1 9-10 inch pie shell with edges crimped high-filling is generous (personal note as of 1/14/12 – I finally muttered up enough courage to tackle making flaky pie crust — wasn’t as hard as I thought – follow recipe in the Joy of Cooking page 859)
Note: filling recipe from http://everydayfoodstorage.net/2009/11/01/jack-o-lantern-pumpkin-pie/food-storage-recipes