1. clean out pumpkin then cut in half clean out stringy stuff. 2. cut into 1 inch chunk's then cut the orange backs off of the pumpkin. 3. steam the pumpkin until soft absorb the pumpkin with paper towels after it is done steaming 4. puree when pumpkin is hot in a blender puree until smooth 5. let it set up in refrigerator for one day. 6. add ingredients. 7. scald the milk in a single pan be careful not to burn it take off the skim from the top 8. add milk to pumpkin mixture stir well 9. then let set up in refrigerator for one more day 10. you can use your favorite pie crust recipe for this one or us a wheat the gluten free pie crust. 11. bake at 350 for about 50 minutes or until knife comes out clean 12. let cool set in refrigerator for three more days to firm up and serve 13. with a medium pumpkin it can make up to 6 to 7 pies 14. ENJOY.
