Growing up, Pumpkin Pie was one of my favorite pies, the other was coconut cream pie that my grandma DeMeyer would make.
Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron. They are a wonderful healthy choice, as far as pies go. I usually would just buy pumpkin out of a can but this year I attempted it fresh. I'm so glad I did. It's not as scary as I thought it would be and I could get triple the amount of pumpkin for the price of buying it. Plus, I didn't have to go to the trouble of recycling the can afterwards and I supported local farmers in the process.
Cut the pumpkin into quarters and scoop out the seeds into a bowl using a metal spoon. Set the seeds aside so you can use them later for roasting.
Place the pumpkin quarters into a casserole dish lined with tinfoil. The tinfoil helps save you clean up time. Add about a 1/2 cup of water to the dish so the pumpkin doesn't dry out. Cook at 325F until you can insert a fork easily about 30 minutes.