So this year we found ourselves with three smallish pumpkins that had not been carved. Seemed wasteful to not do something with them. And our oldest had gotten one of the pumpkins from a pumpkin farm on a class field trip. He really wanted a pie from that pumpkin. So we cracked open the pumpkins (with a rubber mallet and knife for one of them) emptied out the seeds (saving them for toasted pumpkin seeds) and steamed them in the skin. Once the pumpkin was soft, I scooped the pumpkin from the skin and pureed it in the food processor (do not overfill or it won't all get pureed). Then I lined a large strainer with paper towels and put the pumpkin puree in it to drain for an hour or more. I then used two cups of the puree with the recipe from the Libby's pumpkin can to make pie. The consistency was nice and had a mild, fruity flavor that you just don't get with canned pumpkin. I put the remaining pumpkin in the freezer in two cup portions for later use. The pies made from the frozen pumpkin were just as good.
Toasted Pumpkin Seeds
Rinse pumpkin seeds and remove any attached pulp. Simmer in salted water (about 1 tbsp. salt per 2 cups water) for 15-20 minutes. Drain. Put on a cookie sheet in an single layer. Toast at 425 for 15-25 minutes, stirring once or twice. (I did this while a pie was cooking, so 15 min. at 425 then turned down to 350 for another 10 to 15 minutes.)