Pumpkin Pie FILLING

You may think that homemade pumpkin pie filling is a bit extreme and you would be right.  It takes longer, sometimes it is not as sweet.  But there is something making a dish all the way from start to finish.  Further, if you are looking to manage your sugar, salts, and other unreadable ingredients, this homemade pumpkin pie filling is right up your alley.  Plus Grandma would be proud.

Makes 1-15 oz can worth of pumpkin pie filling

1 pie pumpkin

Heat oven to 350 degrees.  Cut the pie pumpkin in half and scoop out the seeds.  Place both pumpkin halves cut side down onto a parchment lined baking sheet.  Bake for 1-2 hour, checking for doneness by pressing your finger into the side.  A finished pie pumpkin will be soft when pressed. Take out of the oven and scoop out the flesh.  Place flesh into a saucepan and cook for 10-15 minutes until no moisture remains.  Should be very thick.  Place in a blender to puree. Let cool completely.  If you are not using right away place in the fridge for 2-4 days.  Measure out 15 ounces to replace 1 can of pumpkin puree.