Pumpkin Pie from Scratch

As I've been giving out pie pumpkins from the garden, questions arise about how to use them, exactly. Here's what to to.

To cook the pumpkin meat, (these directions are for a 3-pounder):
Cut in half, remove the stringy/seedy stuff inside by scraping it out with a spoon. Clean and save the seeds for a toasted pumpkin seed snack (directions follow later). Pare the skin off the outside. Bake like baked potatoes, 400 degrees F for one hour is suggested. Alternatively, you can boil the pieces 25-30 minutes. The meat should be soft, like squash, when finished. Mash it up as smoothly as possible to use in pie recipe.

Here's a recipe for a 9" pie, using fresh pumpkin:

Pumpkin Pie (from the trusty "old" Betty Crocker cookbook, circa. 1961)

1 3/4 cups mashed, cooked pumpkin (or canned, same amount)
1/2 teaspoon salt
1 3/4 cups milk
3 eggs
2/3 cup brown sugar, packed
2 tablespoons granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoons nutmeg
1/4 teaspoons cloves

Heat oven to 425 degrees F. Beat all ingredients together with rotary beater (I'd say use an electric mixer). Pour into pastry-lined pie pan. (For extra crispness, have bottom pastry a little thicker than 1/8".) Bake 45 to 55 minutes or until a silver knife inserted 1" from side of filling comes out clean. The center may still look soft, but will set later. Serve slightly warm or cold.

How to use the pumpkin seeds:
After they are clean, boil in water 5-10 minutes. Drain well. For each cup of seeds, combine and sprinkle with 1 tablespoon margarine and 1 teaspoon worcestershire sauce (or soy sauce). Feel free to experiment freely with seasoning. Sprinkle with salt or seasoned salt. Bake at 350 for 30 minutes, or until nearly dry.