Pumpkin Pie Filling

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

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.

pumpkin, butter, brown sugar, ground nutmeg, fresh ground cinnamon, kosher salt

Taken from www.food.com/recipe/pumpkin-pie-filling-256585 (may not work)