What to do with those left-over pumpkins

Right now there are about 75 pumpkins in my courtyard, as we just finished up a big Fall Festival to raise money for animal rescue. Please come get 2 or 3, thanks!

PUMPKIN PIE (Makes 2 large pies)

Crust:

2 Cups flour
2/3 Cups Crisco
small dash of salt

Mix and rub together with your hands until broken into small crumb-like
particles, then add (very SLOWLY while stirring with a fork) cold water
until it has a doughy consistancy. (this takes very little water)
Roll out and put in pie pan.

Pumpkin filling:

Clean out the pumpkin guts (if you haven't already). Slice the pumpkin
into approx. 1 inch blocks and slice or peel off the hard orange skin.
Place the cut pumpkin in a pot, add about 1/4 Cup water. Set your oven
on Bake at 250 deg. Place the lid on the pot and put it in the oven
until the pumpkin becomes soft, then remove the pot, drain the excess
water and mash up the pumpkin until mushy (shouldn't take long). You
now have pumpkin compairable to what you buy at the store.

The pie:

4 eggs
4 Cups pumpkin (or 1 can from the store)
1 1/2 Cups sugar
a dash of salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 cans evaporated milk

mix it all together in a bowl (do the milk last -- makes less mess).
preheat oven to 450 deg. cook for 15 minutes, reduce heat to 350 deg.
cook for 45 minutes or until pie is done. (no longer liquid in the
middle), and eat!