Pumpkin Pie is tradition and such a delicious one at that! From little we always had pumpkin pie on Thanksgiving and times in between. Mostly though, they were the frozen store bought versions which are quite tasty for sure, BUT when you grow your own and then make pumpkin pie ………. well, it is quite the accomplishment!
Pumpkins are easy to grow and the Pumpkin Pie or Sugar Pumpkin which grows to 8-9″ in circumference is the type to grow. Granted they do get pretty viney so make sure you have the room. Bees adore the flowers and I make sure to grow plenty along with all the other garden goodies each year.
Once the stem on the pumpkin turns brown and dries out, it is time to harvest. The pumpkins will keep for several months so using them in holiday decorations is always great Fun.
When you decide to process your pumpkin(s) for pie or other recipes like pancakes, smoothies, cookies, etc. this is the way to go about it. We cut the pumpkin in half, scoop out the seeds, turn upside down in a pan with about an inch of water to bake/steam.
Cover and bake for 45 minutes to an hour on 350 degrees. Let the pumpkin cool completely and then use an immersion (hand) blender to puree the pumpkin meat. Discard the outer skin in the compost. One small pumpkin is enough for 2 pumpkin pies.
1 unbaked 8-inch pie shell
1 cup fresh pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup evaporated milk
1/2 cup sugar
1 egg, slightly beaten
Blend pumpkin and spices and mix well. Stir in remaining ingredients and pour into pie shell. Bake at 400 degrees for an hour. Filling will be soft but will set on cooling.