This is the Jarrahdale Pumpkin we grew in our garden this year. I picked this variety because it's an heirloom and has a beautiful blue color, and it was reported to have a deep, orange flesh that is good for pies. I hoped this would prove to be a good pie pumpkin...I cut into it...
I was delighted to see the thick orange flesh. It had a mild taste, not bitter at all, and so smooth - perfect! I scooped out the seeds, saving a few for planting next year. I rejoiced in the beautiful orange color of the flesh, and how smooth it was, this would surely make a creamy pie filling!
I placed the two halves of the pumpkin in a deep casserole dish for baking.
The pumpkins take about an hour and a half in the oven, at 350. I tried roasting the rest of the seeds too. I sprinkled them with salt and gave them about 20 minutes in the oven. When the pumpkins were soft to the touch, I took them out of the oven and let them cool. Then, all I did was scoop out the pumpkin and let it drain a couple minutes in a colander. (There's always quite a bit of water in pumkins. I use a deep baking dish to hold it all. The first year I used a cookie sheet and ended up with a pool in the bottom of my oven!)
I follow the same recipe on the store bought canned pumpkin, with a couple exceptions. I don't put in molasses, and instead of ginger, I put in allspice.
These are the best pumpkin pies I've made yet! They have the best flavor, the creamiest, smoothest texture. Simply delicious!