5 cups mashed, cooked pumpkin
1 large onion, chopped and peeled
2 ripe tomatoes, skinned and diced
1 teaspoon ground turmeric
1 tablespoon ginger powder
2 teaspoons brown sugar
1/4 teaspoon grated nutmeg
2.5 cups chicken stock
Salt and pepper to taste
1.5 cups plain yogurt
Parsley and pumpkin seeds to garnish, if desired
Saute onion in a pan for 2 minutes. Put pumpkin,onion, tomatoes, turmeric, ginger, sugar, nutmeg, and stock in a large pot. Bring to a boil. Simmer for 10 minutes. Puree the mixture with a blender, food processor, or immersion blender. Season with salt and pepper. Stir in the yogurt. Taste and adjust seasonings as you wish. Garnish as desired.
Note- heavy whipping cream can be used in place of yogurt.
2 cups mashed, cooked pumpkin
1 12 oz can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spices
1 pie shell
Preheat oven to 400 degrees F. Beat pumpkin, evaporated milk, eggs, brown sugar, and spices in a bowl. Pour into crust. Bake for 40 minutes or until an inserted knife comes out clean.
Preheat over to 350 degrees. Slice pumpkin in half. Scoop out seeds. Put the pumpkin face-down on a cookie sheet. Bake until pumpkin is soft when poked with a fork. Time will depend on the size of the pumpkin, but about two hours for an average-sized pumpkin. Remove from oven. Wait for pumpkin to cool. Scoop out pumpkin meat with a spoon. That is your pumpkin puree, like from a can. If your pumpkin was large and you now have much more pumpkin puree than you need, put the remainder in Tupperware containers in your freezer until your next pumpkin cooking experiment.