Directions
1.
Cut pumpkin into small pieces and scrape all the gunk inside the pumpkin out of it, like you would if you were carving a jack-o-lantern. Keep the seeds and throw the rest away.
2.
Cut the pumpkin into small pieces and place in large dutch oven or kettle. Cover with water. Bring to a boil and cook over medium until pumpkin gets soft (about 1-2 hours). Pour into a large colander so that the water drains off and allow to cool.
3.
When the pumpkin has cooled, scrape the meat out of the shell and discard shells. Put the meat into a large mixing bowl. Using an electric mixer, beat the pumpkin until it is smooth.
4.
Ladle two cups of pumpkin into individual freezer bags leaving two cups of pumpkin in the mixing bowl. Freeze the bags.
5.
To the reserved pumpkin, add the sugar, slightly-beaten egg, spices, and evaporated milk and mix until smooth and creamy. Pour into unbaked pie shell. Bake at 350 degrees for about an hour until the center of the pie is set when you shake the pie tin gently. Remove from oven and place on a wire rack. Serve with fresh whipped cream.
Las-Vegas Restaurants
