Pumpkin pie is synonymous with fall and Thanksgiving. There's just something about
the season that makes us want to pull out the can of pumpkin and start baking.
But how about making this year's pumpkin pie with a real pumpkin pie recipe.
It's easier than you might think and the taste is definitely worth the extra work.
Plus your kids will think it is so cool to make a pumpkin pie from a real pumpkin
instead of just a can. My son didn't even know it was possible. Use the homemade pumpkin
pie recipe provided for your favorite real pumpkin pie recipe replacing the canned pumpkin
with fresh.
1. Cut off the top of the sugar pumpkin and clean out all of the
seeds and strings from the inside. This is a great job for the kids. (Note: A sugar pumpkin
is usually advertised as a "pie pumpkin" but I know of people who have used regular pumpkins
and their pie has turned out fine. Just stay away from the really large pumpkins with stringier flesh.)
2. Cut the pumpkin in half. Spray the cut sides with cooking spray.
Place the pumpkin halves flesh side down on a cookie sheet lined with foil
and sprayed with cooking spray.
3. Bake the pumpkin at 325 degrees for about an hour or until the flesh is
tender when poked with a fork.
4. When the pumpkin is done use a spoon to scrape the pumpkin from the skin.
Then beat with a mixer or in a blender until it is smooth.
To make the homemade pumpkin pie:
1. Place the prepared or homemade piecrust in a 9-inch pie pan.
2. Mix the spices and salt with 1 ¾ cups pureed pumpkin.
3. Add the eggs and then the evaporated milk. Stir until all of the ingredients are well blended.
4. Pour the pumpkin pie filling into the crust. Bake for 15 minutes at 425 degrees.
Then turn the oven down to 350 degrees and bake for an additional 40-45 minutes or
until a knife inserted about 1 inch from the edge comes out clean.
Hopefully you'll have one of the best homemade pumpkin pie you've ever made or tasted and your
kids can proudly say they helped make it.
