Making pumpkin pies from real pumpkins are almost as easy as using canned and so much nicer. 

As a rule it’s always better to use fresh whole foods rather than cans – no garbage, better nutrition and no worries about contaminants.

So when I was making my pumpkin pie I snapped a few pictures.

First thing, get a few pie pumpkins (grow some – I am saving some seeds to give it a try next year).

They are smaller than regular pumpkins, easy to manage and said to be sweeter.

One pumpkin will make about one pie, sometimes with a little to spare.

They are also very cute and look great to decorate your house.

 Cut them in half or quarters, scoop out the seeds and strings.

Be sure to toast the seeds! (instructions coming up!)

Pop the pumpkin pieces in the crock pot on high for about 2 hours. You may have to cut some of them a little smaller to make them fit.

When the pumpkin is soft, remove the skins or scoop it out.

Puree the pumpkin and voila! It is ready for your pumpkin pie recipe.

I got this one off the Oprah show a few years ago when she had Christine Ferrare on.

It’s a little lighter than traditional pumpkin pie recipes but tastes just like pumpkin pie.

A family favourite so I like to make it when everyone is home for dinner at Thanksgiving, Christmas and Easter.