Wednesday, June 16, 2010

Adventures in pumpkin

Tuesday, November 6, 2007

Current mood: calm

So two weeks before Halloween, my oldest was scheduled to go to a local pumpkin patch and get a pumpkin to be decorated for his school-- but the weather was bad and the trip was postponed... to this past Friday. Yup. November 2nd.

So my little boy comes home with the whopping pumpkin on the day the other three meet their firey deaths. Halloween is over.

And he wants to know what we're going to do with his pumpkin. And being the savy mom I am, I say we'll eat it. (grin).

BOTH of my little boys have been after me for the last 5 days to turn this thing into pie. LOL. So today, I am. I'm trying out a different recipe than the one I used last year. I didn't like baking it, scraping it, etc. So I looked for a recipe that allowed me to peel it FIRST, cube it, and boil it, just like you would potatoes to make mashed.

Here's the recipe--

How to Make Pumpkin Pie Straight from the Pumpkin


  • 1 Sugar Pumpkin (approximately 6" in diameter)
  • 2 Frozen Pie Crusts
  • 4 Large Eggs
  • 1 cup (250ml) Milk or Cream
  • 1/2 cup (~110g) Sugar
  • Ground Cinnamon
  • Ground Nutmeg

Cut a round cap around the stem and pop it off.

Peel the tough outer skin of the pumpkin with a sharp knife. Or, another way to remove the skin easily is to wait until after you have boiled the squares of pumpkin (step 5); the skin comes off much more easily after this.

Scoop out the stringy insides and seeds.

Cut the remaining outer shell into squares.

Boil the squares uncovered until they're soft (the smaller the squares, the faster they'll cook). The longer you cook, the thicker the resulting texture of the baked pie and the stronger the flavor. Cool and remove skin if you are peeling at this step.

Place the squares into a blender with milk, sugar, cinnamon, and nutmeg to taste. This will become your filling.

Prepare two bowls, putting a cup's worth of filling in each.

Add two eggs to each bowl and mix.

Preheat the oven to 375 degrees Fahrenheit (190 Celsius, Gas Mark 5).

Transfer the filling from the two bowls to two pie crusts.

Sprinkle gently with cinnamon.

Until last year, I just hadn't thought about the fact hat 'pumpkin pie' meant the stuff in the can actually came from a pumpkin (grin). If this recipe pans out better than last years did (Don't get me wrong, it tasted great!.... it just took 4 hours to make!) making a pumpkin pie for a pumpkin might just end up being a yearly tradition in our house (grin). Now, I know the recipe calls for a sugar pumpkin, but that isn't what came home. And although the ones for jack o lanterns are naturally as sweet, I'm betting when all is said and done, it's going to taste just as good!

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