Making a pie from a pumpkin is as easy as baking a potato. Yet, some of you are as mystified as Cinderella’s stagecoach by the whole concept of turning a pumpkin in a pie. It’s so easy! The important thing to remember is to “let the oven do the work for you.” Just like a baked potato. Let me show you:
First, you need a pie pumpkin — they are much smaller than regular pumpkins.
Wash your pumpkin, and cut it in half.
Scoop out the seeds — and roast them.
Next, place your halved pumpkins, cut side down on a lightly greased baking sheet.
Bake in the oven at 350 for 30-40 minutes. Do not try to pare and cut up your pumpkin and try to boil it on the stove. This will take forever, make you angry, and you’ll end up going out to buy canned pumpkin. Let the oven soften everything for you.
Once the pumpkin comes out of the oven, let it cool before turning it over and scooping out the pumpkin.
Scoop out the cooked pumpkin — see how easy this is?
and store in the freezer, or use right away for pumpkin pancakes, muffins or pie.
Now you’re ready to make your pumpkin pie. Here’s the recipe:
- 2 cups of pumpkin pulp
- 1 1/2 cup heavy cream or milk (No canned stuff! This is a no-can recipe!)
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 prepared pie crust.
- Preheat oven to 425°F.
- Mix sugars, salt, and spices, and lemon zest in a large bowl.
- Beat the eggs and add to the bowl.
- Stir in the pumpkin.
- Add the cream or milk and mix well.
- Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.