After I brought the pumpkins inside, I was about ready to begin rinsing and chopping when I noticed this little dude cruising along. The pumpkins were sitting outside in the rain, so he must have enjoyed the brief reprise inside before I took him outside and set him among the leaves.
After lots of chopping and scraping, I began boiling my pumpkins. I know a lot of people prefer to bake the pumpkins, but the few times I've done that my pumpkins have become dried out and hard to puree. I boil them and let the excess water drain out afterwards.
I had lots of pumpkin to boil! I think I did about 4 rounds of boiling before I got bored and scrapped the few remaining uncooked pieces.
In the process of cutting the pumpkins, the serrated steak knife I was using broke and cut my hand! Thats the 3rd steak knife I've broken cutting things with it that I shouldn't. Oopsie!
I had lots and lots of pumpkin puree when I was done!
I let it drain for about two hours, occasionally stirring it to allow the water to drain out the bottom. The bowl was halfway filled when it was done! Finally I got to get down to the fun part - pie!!
I am affectionately calling this "Franken-Pie", even though the cookbook called it "Carmel-Pecan Pumpkin Pie". It is a hybrid of pumpkin/pecan pie - it is a pumpkin pie that you bake halfway, then cover with a pecan streusel topping and bake for another 20 minutes or so. I was making it to make sure it was yummy, because I want to make another one and bring it to Thanksgiving. It passed with flying colors!