I have been making pumpkin pies from fresh, oven-baked whole pumpkins for about40 years. I take the fresh sugar pumpkin, stab holes all around upper half of pumpkin with a meat fork. I then put the pumpkin on a cookie sheet in a 350 oven for 1 to 1 1/2 hrs. (will sink in when poked with fingers.) I let in cool for 10 min. then use a fork to remove skin, (it usually falls apart.) Very easy at this point to remove the pulp, seeds and skin. I have never needed to put the puree into a blender, or needed to drain for excess water! Let puree cool while you get rest of ingredients together, and make your pie. Turns out great every time!

• Reply