Oct 30 2008
Make Pumpkin Pie with Real Pumpkins!
What do you normally do with your pumpkins once Halloween is over? I used to throw them away, but now I use the pumpkins to make pumpkin pie. It’s pretty easy to do, and it’s pretty fun too. Your kids will have a blast making real pumpkin pie with you.
Of course, you can also use store-bought pumpkin from a can, but where’s the fun and adventure in that? I’m all for helping the environment and using everything that you can. (If you plan to throw away your pumpkin, I seriously hope you don’t. Use it as compost for next year’s garden or save the seeds to plant a pumpkin patch next fall).
This recipe calls for a smaller-sized pumpkin, one that you haven’t carved. I’d put carved pumpkins in the compost bin.
Real Pumpkin Pie
Ingredients
1 small or medium whole pumpkin
1 store-bought pie crust
1 cup sugar
Pinch of salt
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 eggs
1 can low-fat evaporated milk
Directions
Wash the whole pumpkin in warm water. (Do not use soap, just water). Cut the pumpkin in half with a serrated knife. Next, scrape out all the seeds and insides. All you want is the firm pumpkin flesh.
Next, you’ll need to cook the pumpkin. There are several way to do this, but I prefer cooking it on the stovetop. It’s quicker than cooking it in the oven.
Inside a large pot, add 3-4 inches of water. Place a steaming basket on top of the water and add the slices of the pumpkin with skin still on. Make sure that the pumpkin is NOT touching the water.
Cook on medium until pumpkin is soft enough to scoop out of the skin. Next, puree in a food processor or blender until you get a smooth texture.
Preheat the oven to 425 degrees.
In a small bowl, combine together the sugar, pinch of salt, cinnamon, ginger, cloves, and allspice. Set aside.
In a large bowl, beat the eggs lightly. Add in the pureed pumpkin and spice mixture. Slowly add the evaporated milk.
Pour the pumpkin filling into the store-bought pie shell. Bake in the oven for 15 minutes, then turn down the heat to 350 degrees and bake for 40 to 50 minutes. Test the pie to make sure it’s done—insert a tooth pick or knife in the middle. If it comes out clean, the pie is ready.
Cool for a few hours and serve! You can also refrigerate the pie.
