scoop out the guts, the seeds and strings, scoop it nice and clean
cut off the stem's
place the pumpkin cut side down and pierce the back with a fork
cover it with foil and bake it at 350 for an hour and a half
let them cool slightly then scrap all the pumpkin out of the skin
puree the pumpkin in a food processor, or in smaller batches in a blender
if it's too wet you can strain it, if it's too dry you can add a tsp or two of water
to drain - place a tea towel or 3 layers of paper towels into a strainer over a bowl and pour the puree into it, once it's quit dripping it will be ready to use!
Flaky Pie Crust
Mix flour, sugar and salt.
Break shortening and butter into small chunks.
Cut into flour by chopping vigorously with pastry blender
Drizzle over ice water, using spatula cut in water until mixture looks evening moistened. You may need to add more ice water. When pressed together dough should look rough, not smooth.
Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze.
Roll out and fit into a 9 inch pie pan, fix rim, and refrigerate at least 30 mins more.
line the crust with parchment or foil and fill with pie weights (or beans or rice)
bake for 15 mins, then take out the parchment and bake another 5 mins - take out and let cool
Pumpkin pie
preheat oven to 425
Mix all the pie filling ingredients until smooth, pour into the partially baked pie crust
bake 15 mins then lower the temp to 350 and bake 35-40 mins
Cool 2 hours
Whipped Cream
beat all three ingredients together until soft peaks or stiff peaks form