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Tuesday, October 23, 2012

Pumpkin Pie from a pumpkin...who would of thought?

We went to a pumpkin patch this weekend and had a wonderful time there.  We have taken our daughter every year since she was a year old.  We always go, let her play, and end the day with picking out pumpkins - one for display and one tiny one for her room.  This year, we decided to buy a third pumpkin for a pumpkin pie.  Okay, really my husband came up with the idea, and I just went along with it. For pumpkin pies, you should buy a sweet pumpkin like the sugar (or sugar pie) pumpkin.

So, after much research online, I ended up combining a few recipes and here is what I came up with -

2 cups fresh pumpkin puree
1/4 teaspoon nutmeg
dash pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs (lightly beaten)
1 cup honey
1/2 cup milk
1/2 cup heavy whipping cream

First, to roast the pumpkin, I cut it in half, scooped out the seeds and lightly oiled it.  I placed it on a baking sheet lined with foil and lightly oiled, cut side down and let it bake at 325 degrees for about 50 minutes.  Bake it until a it is tender when you put a fork in it. Next time, I think I will cut the pumpkin into several smaller pieces so that they cook a little faster and more evenly.

After it's done, let it cook slightly and then scoop out all the pumpkin flesh - and discard the shell.  Puree the pumpkin until smooth.  You can use a hand blender, regular blender or food processor.

Next, add the spices and salt then beat in the eggs, honey, milk and heavy whipping cream. Actually, my daughter did this part - she does love to help out in the kitchen.

  Pour into a  pie shell and bake 55 minutes, or until firm. Oh, and I totally cheated and used a pre-made pie shell.  For Thanksgiving, I'll go all out and make a homemade one but this is just a tester.

I also made chantilly cream (aka homemade whipped cream) to top the pie with - using a cup of heavy cream, 3/4 teaspoon of vanilla extract and a tablespoon of sugar.

Oh, and the great thing about roasting your own pumpkin is that you have plenty of leftovers and you can freeze them in one cup servings in plastic freezer bags like this -

AND, you can dry out your pumpkin seeds and roast them for a delicious snack 

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