Pumpkin Pie from a Real Pumpkin

1 sugar pumpkin (approximately 6” – 8” in diameter)
2 frozen pie crusts (unbaked)
4 large eggs
1 cup milk or cream
1/2 cup sugar
Ground cinnamon
Ground nutmeg

Cut a round cap around the stem and remove from pumpkin.
Peel the tough outer skin of the pumpkin with a sharp knife. Or, an easier way to remove the skin is to wait until after you have boiled the squares of pumpkin (step 5); the skin comes off much more easily after this.
Scoop out the stringy insides and seeds (You might want to save the seeds and dry them for a snack).
Cut the remaining outer shell into squares.
Boil the squares uncovered until they’re soft (the smaller the squares, the faster they’ll cook).
The longer you cook the pumpkin, the thicker the resulting texture of the baked pie and the stronger the flavor. Cool and remove skin if you are peeling at this step.
Place the squares into a blender with milk, sugar, cinnamon, and nutmeg to taste. This will become your filling.
Prepare two bowls, placing a cup of filling in each.
Add two eggs to each bowl and mix.
Preheat the oven to 375 degrees Fahrenheit.
Transfer the filling from the two bowls to two unbaked pie crusts.
Sprinkle gently with cinnamon.
Wrap the pie crust edges in foil so they don’t burn.
Put the two pies in the oven for 45 minutes. Make sure they are on the same rack. If one gets more heat than the other, you’ll end up with one burnt pie and one uncooked one. Check on your pies after 30 minutes, to avoid burning.