Cooking Pumpkin for Pie
One sugar-pie pumpkin usually yields 2 cups of cooked material, sometimes more, sometimes less. A pumpkin pie won't be ruined if the pumpkin you choose comes up a little short after cooking. To avoid surprises, it's best to choose one at least eight inches tall. Organic pumpkins taste better and will be more naturally sweet.
Cut the pumpkin into at least 4 chunks. Scrape out the seeds and stringy material and discard (or rinse and then toast the seeds in the oven and eat them). Caution: Do not attempt to put stringy pumpkin guts in your sink disposal!
There are two easy ways to cook the pumpkin chunks: Bake the chunks, skin side up, on a cookie sheet at 400 degrees F for one hour. Alternatively, simmer the chunks in large pot for one hour. Careful: badly overcooked pumpkin, especially when boiled, disintegrates easily.
Remove pumpkin chunks from the heat or the pot of water and let cool. When they are still warm yet cool enough to handle, scrape the meat from the skin, and discard the skin. Mound all the pumpkin into a bowl.