I thought that I was making a pumpkin pie from starch was when I didn’t purchase one in a box. Canned pumpkin is easy to buy and to make pies from but why not use a fresh pumpkin. I had 5 small to large pumpkins I purchased from my friends grandmother. Her brothers grows them and she sells them for cheap and I mean cheap. I think I paid between 50 cents to $1.50 per pumpkin. I didn’t crave them on Halloween and since pumpkins can last up to 6 months once picked from the vine, I decided to make good use of them and eat them.
For the pie you will need some of the following. I got this recipe from pickyourown.com and added some of my special touch.
- Large knife
- Large bowl
- 1 large (10 inch) deep-dish pie plate
- 2 large baking pans at least 2″ deep
- Pumpkin (Small to Medium)
- 1 cup of sugar
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mace (optional)
- 1/2 teaspoon of vanilla extract (optional)
- 1/2 teaspoon salt (optional)
- 4 large eggs
- 3 cups of pumpkin puree
- 1.5 cans of evaporated milk – make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for.
Alright, let get to cooking!
-Wash the pumpkins outside
-Cut in half
-Scoop out the seeds
-Preheat oven at 375 F degrees
-Place in baking dish meat side down. Add 1 cup of water dish to help steam and cook the pumpkin.
-Bake for 1.5 hours
I also tried some in the crockpot and it worked out just as well
– You can test to see if it is done by sticking it with a fork. It should be soft.
– Let cool then use the spoon to gently lift and scoop the cooked pumpkin out of the skin
– You can blend it in a blender for a smooth texture
Mix all ingredients and place into a pie crust. Cook at 425 F degrees for 15 minutes then reduce temperature to 350 F degrees for 50-60 minutes. Let cool, then eat. Yummy!