Friday, November 7, 2008

Pumpkin Pie

Just a fast post. The other day my husband brought home about 20 pumpkins. They were left over from work. Anyhow most of them are for the chickens, but he keeps hinting that he wants me to make a pumpkin pie from a pumpkin. With that being said, I have know idea how to make one from scratch like that. Anyhow, I thought, maybe, before I google it, I would see what kind of recipes I can get from the ones that read my blog first.

I can't wait to see the different recipes.



Mrs. B, a very peculiar person said...

Homemade Pumpkin Pie (from fresh pumpkin)

Prepare Pumpkin:

Cut pumpkin in half. Remove membranes and seeds (like you would from a cantelope / set seeds aside for toasted pumpkin seeds, below). Place pumpkin, cut side down, in a baking dish. Bake at 300 degrees for 45 min. - 1 1/2 hours (depending upon size of pumpkin) or until center is soft. Scoop out cooked pumpkin. Refrigerate after cooling.

To Prepare one 9 in. Pie:

1 9 in. pie crust (below)
2 c. cooked pumpkin
2 eggs, beaten
3/4 c. sugar
1 12 oz. can evaporated milk
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg

Heat oven to 425 degrees. Prepare pastry. Combine all other ingredients, mixing well. Pour filling into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean, approximately 45 min. longer. (Recipe doubles well)

Variation: Praline Pumpkin Pie. Mix 1/3 c. packed brown sugar, 1/3 c. chopped pecans, 1 tblsp. softened butter; sprinkle over top of pie. Reduce 2nd bake time by about 10 minutes - pie is done when knife inserted in middle comes out clean.

Homemade Pie Crust:

2/3 c. shortening
2 c. all-purpose flour (I sometimes use 1/2 all purpose & 1/2 whole wheat)
1 tsp. salt
4-5 tblsp. ICE water

Cut shortening into four and salt using pastry cutter or two knives. Sprinkle with water, 1 tblsp. at a time, tossing with a fork until all flour is moistened and pastry almost clings to side of bowl (1 or 2 teaspoons water can be added if necessary). Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered surface. Roll pastry 2 in. larger than inverted pie plate with flour cloth-covered rolling pin. Roll pastry onto rolling pin and un-roll over pie plate, pressing against bottome and side.
(I have a photo demonstration for homemade pie crust on my blog @

Toasted Pumpkin Seeds:

Carefully remove pumpkin seeds from membranes. Dry with paper towel or clean cloth. Spread evenly on baking sheet. Sprinkle lightly with sea salt. Bake at 350 degrees until lightly toasted, stirring occasionally.

The Krahns said...

That's about how I would do it as well. The praline sounds really good! Homeade pumpkin pie looks a little different color than if you used boughten filling and might have to bake a little longer but it tastes really good! All long as the knife comes out clean you know it's done. We put garlic salt on our pumpkin seeds and that's good too.

Heart 4 My Home said...

Oh I knew Mrs. B would your definite source of information. Isn't she great!