Ingredients:

• 2 cups fresh pumpkin pure
• 2 eggs
• 1 1/2 cups half-n-half
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 9 inch unbaked deep dish pie shell

Recipe:

1. Blend the pumpkin and half-n-half together in a medium size mixing bowl.
2. Mix the sugar and spices together thoroughly and stir into the pumpkin mixture.
3. Slightly beat the eggs and then add to the pumpkin mixture.
4. Pour into the 9 inch unbaked pie shell.
5. Bake at 425°F for 15 minutes then reduce heat to 350°F and bake 45 to 60 additional minutes. Pie is done when inserted knife comes out clean.
6. Cool pie on wire baking rack.

Ingredients (serves 4):

• 4 cups fresh pumpkin puree
  
• 2 cups chicken broth
• 1 tart apple (peeled and chopped)
• 1 medium onion (chopped)
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh gingerroot
• pinch of salt
• pinch of blackpepper

Recipe:

1. Combine all the ingredients except the pumpkin puree. Bring to boil and then let it simmer under the apples are tender, about 15 minutes.
2. Add the pumpkin puree to the soup. Bring to boil and then simmer for an hour.
   
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; season with salt and pepper to taste and heat through. Garnish with toasted pumpkin seeds.

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375°F oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
• While the oven is hot, roast the pumpkin seeds as well.

Extra pureed pumpkin also freezes nicely. Place 1 to 2 cup portions in freezer bags and lay flat in freezer.

Ingredients:

• Kent or Japanese pumpkin
• sugar
• walnuts

Instructions:

1. Slice pumpkin wedges and seed and peel the wedges. Cut the pumpkin wedges into 1-1 1/2 inch cubes. Place pumpkin cubes into a pan. Sprinkle the sugar over the pumpkin generously. Sugar pumpkin weight ratio should be about one to two but adjust based on the sweetness of the pumpkin. Cover the pan and allow to sit for 3-4 hours or over night. The sugar will draw out an amazing amount of liquid from the pumpkin.
2. . Cook over low heat for 30 minutes.
3. Bake for 20 minutes at 300°F oven.
4. Once cool down, serve with crushed walnuts over the top.