It wasn't until about 5 years ago that I remember tasting my first from scratch pumpkin pie. My neighbor brought us over a pie and it was the best pumpkin pie I had ever eaten. I quickly asked for the recipie and that's when I learned...it was all about the pumpkin.
I was initially reluctant to make a pie from the actual pumpkin as I was just sure it was next to impossible...boy was I wrong. And...it is so worth it! So last year I began asking my kiddos to please not carve up those pumpkins, painting them would be even better so that I could use them for pies, pumpkin bread, pumpkin cookies...you get the idea.
It seemed like the perfect day to do this as a chill was in the air and I had not yet tasted a fresh pumpkin pie this year. So, here goes...First I started with a pumpkin like what you see on the left. I cut it in half and scooped the seeds out. Then I put it cut side down in a 9 x 13 pan and added about 1/2 water. I baked the pumpkin at 350 for about an hour.
I was initially reluctant to make a pie from the actual pumpkin as I was just sure it was next to impossible...boy was I wrong. And...it is so worth it! So last year I began asking my kiddos to please not carve up those pumpkins, painting them would be even better so that I could use them for pies, pumpkin bread, pumpkin cookies...you get the idea.
It seemed like the perfect day to do this as a chill was in the air and I had not yet tasted a fresh pumpkin pie this year. So, here goes...First I started with a pumpkin like what you see on the left. I cut it in half and scooped the seeds out. Then I put it cut side down in a 9 x 13 pan and added about 1/2 water. I baked the pumpkin at 350 for about an hour.
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I knew the pumpkin was done when I can easily slide a fork into the pumpkin like it is butter. Then my daughter helped me peel off the skin and stem and we put the cooked pumpkin flesh into the blender for a quick whirl.
So thats the hard part that I shyed away from for so long...really? I love my Betty crocker Cookbook so I use the basic recipies for most standards from there. I used the pumpkin pie recipe and just put fresh pumpkin in for the canned. You would not believe the taste difference!!!
Good ol' Betty says to use the following for your pie filling:
3 eggs
1 cup sugar
1 1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2 3/4 cup pumpkin (this is where you use the real stuff)
2 1/4 cup evaporated milk
Mix all together and pour into a prepared pie shell. Bake at 425 for 15 minutes and then reduce heat to 350 for an additional 45-50 minutes.
Happy Fall, Ya'll!
Good ol' Betty says to use the following for your pie filling:
3 eggs
1 cup sugar
1 1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2 3/4 cup pumpkin (this is where you use the real stuff)
2 1/4 cup evaporated milk
Mix all together and pour into a prepared pie shell. Bake at 425 for 15 minutes and then reduce heat to 350 for an additional 45-50 minutes.
Happy Fall, Ya'll!
