Bring home two little pie pumpkins from the farmer's market and be very proud.
Scoop out the seeds very carefully.
Little brother does the same.
Roast the squash until it is tender (350 degrees for an hour or so, skin-side down on a baking sheet).
Run the pumpkin through the food mill.
Stir, stir, stir.
this one is our favorite, even though we're no longer dairy-free
Eat the pie and want some more (before I manage to get a decent picture of a slice).
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