Here's the pics from the two pumpkin pies I made today. I used two 6 to 8 inch pumpkins and ended up with enough pumpkin mix left over to make a few pumpkin shakes. I used a package of tofu, soymilk, 2 cups of brown sugar, a couple of tablespoons of cornstarch mixed in a little cold water for a thickening agent, two tablespoons of pumpkin pie spice and a teaspoon of salt for my pie filling. It set up nicely after it cooled and is pretty light. Quite tasty.
The pumpkins had a couple of cups of nice seeds which we are baking. Wash the seeds, coat with melted butter or a good oil, spread them out so they don't touch on a baking sheet, sprinkle with salt and bake at 275 F stirring occasionally until they get a little crispy and possibly slightly browned (the main idea is to dry them out so they are crunchy, if you are using oil rather than butter the seeds tend to retain their color rather than browning). Depending on the moisture content of the seeds, and how many you are baking, this might take 1/2 hour up to an hour or so. Taste a few every so often and use that as your guide for when to take them out of the oven. Pumpkin seeds are a good source of minerals, protein, and monounsaturated fats.
