Pumpkin Pie Filling - cooking recipe

Ingredients

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

Preparation

Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
Smear the inner surfaces of the pumpkins with the butter.
Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
Let stand to cool.
Gently cut away the outer skin. (This is great for compost!).
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.