Pumpkin Pie Filling

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2 fresh pumpkin
• 1/2 cup butter
• 1 cup brown sugar
• fresh ground nutmeg
• fresh ground cinnamon
• kosher salt

Recipe

• 1 cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
• 2 quarter the pumpkins from the top down and scoop out the seeds and tendrils. (keep seeds for pepitas if you like.).
• 3 place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
• 4 smear the inner surfaces of the pumpkins with the butter.
• 5 sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
• 6 bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
• 7 let stand to cool.
• 8 gently cut away the outer skin. (this is great for compost!).
• 9 puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.