Want a treat for your family this Thanksgiving? Make some pumpkin pie from real pumpkins. That normal canned pumpkin can’t beat the smooth, sweet flavor of a home cooked pumpkin.
To start out with, you will need a pumpkin. The smaller the pumpkin, the better it is for pie. I made it last year with the left overs of a jackolantern and it turned out great, so if all you have is the big pumpkins use them!
Cut the pumpkins in half
Scoop out the seeds.
As an added bonus you can make roasted pumpkin seeds. To do this, scoop the pumpkin meat and seeds in to a bowl of warm salt water. Discard large chunks of your pumpkin meat into a compost bin or trash can. Sift out the meat from the water and discard. Just try to get most of the meat the best you can, it’s hard to get it all.
Strain the seeds and put in a bowl. Pour about 3 tablespoons of olive oil and salt to taste. Spread the seeds on baking sheet and bake at 300 degrees for 45 minutes. Every 15 minutes, stir around so all sides get crispy. Enjoy!
Back to the pumpkins…place the pumpkins in a shallow baking dish. Pour about 1/2 inch of water in the dish and cover with plastic wrap. Cook in a microwave for 15-25 minutes. Keep checking until pumpkin is very soft when poked with a fork.Once the pumpkins have cooled, use a fork to scrape out the meat and puree in a food processor or blender.
Once you have your pumpkin all pureed you are ready to make your pumpkin pie. Sometimes there might be some excess water in the pumpkin and it will form on the top of it. Just pour it off.
For the pie, I have always liked Libby’s Pumpkin Pie recipe so this is the one I use:
1 (9 inch) unbaked deep dish pie crust or make your own
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
15 ounce of your pureed Pumpkin
1 (12 fluid ounce) can Evaporated Milk
1. Preheat oven to 425 degrees.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Sometimes it will take longer because pumpkin not in a can has more moisture. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
PS- My next recipe will be making turkey stock from your leftover turkey carcass to make turkey noodle soup! Save all onion tops, celery leaves, or really any veggies you would normally throw away to add into the stock. It’s a great way use up leftovers!