This recipe uses a large teacup as the measure.

pumpkin pulp (prepared from one pumpkin approximately 18 cm diameter)
3 1/2 cups self raising flour (or plain flour + 3 teaspoons baking powder)
3 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon cinammon
1 teaspoon ground nutmeg
3 cups sugar
1 cup olive oil
4 medium eggs
1 cup chopped nuts (optional)

Allow a large pumpkin to become fully ripe. Cut the pumpkin into quarters and remove the seeds. Place the quarters, skin side down, on a baking tray, in a low heat oven for about 45 minutes. Let the pumpkin cool a little, remove the flesh from the skin and mash the flesh to a pulp. Discard the skin. Pre-heat oven to 180ºC, gas mark 4. Sift together all the dry ingredients, add the oil, eggs and the pumpkin pulp and stir until all are blended. Pour mix into greased tins and bake in oven for about 65 minutes or until well risen and firm. Remove from oven, cool and turn pumpkin pies out of tins. (Fills about five 0.5 kg loaf tins. Use within a week or freeze for longer storage). This pumpkin pie has the texture of a soft cake and can be cut into slices.

Pumkin pie is a traditional dish in the USA but is also popular in certain parts of the UK, in areas where marrows, squashes and pumkins are grown. At Halloween time, 31st October, large pumkins are used to make lanterns. A face is cut into the skin of whole, large, pumkins and the flesh is removed through the holes. A night light type of candle is placed inside the hollow pumkin. Pumkin flesh obtained in this way can be cooked and used to make pumkin pie.