Pumpkin pie is an all-time favorite, especially around the holidays. You can actually make this recipe using your own cooked pumpkin, though I must confess, it’s a tad more involved.
And yes, I’m talking about those pumpkins you used to decorate your front porch step. In our effort to become less “environmentally wasteful,” the kids and I carved out our pumpkins, tossed the stringy mess into the compost pile, saved the seeds for roasting and/or next year’s crop and commenced to cookin! We found this great recipe online from www.pickyourown.org and it worked like a charm. And it’s a heck of a lot easier than I would have imagined!
Once you completely carve the pumpkin, you cook it. We steamed ours stove top, but they have instructions for microwave and oven, too. Because we didn’t have a steamer big enough, I put a metal colander inside one of my biggest pots, cut the pumpkin into large pieces, then covered it with tin foil. Twenty minutes later – cooked, squishy pumpkin! It peels off the skin with little or no effort, then you place it into a big mixing bowl and add sugar (we used organic, purchased from our grocer), spices, evaporated milk, and eggs. The recipe is enough for two pies, unless they’re both deep dish.
Tip: use a hand blender or mixer. We didn’t, and ended up with cooked egg whites “floating” in our pies. While it didn’t affect the taste, it did detract from the appearance so be forewarned — in case you’re gifting your pies. We did cut corners a bit and used the store-bought prepared pie pastry, covering the edges with foil so they didn’t burn, which means we can’t officially say it’s from scratch – but pretty close. And really, shouldn’t we let those who have perfected the business of pastry get credit? (But if you’re a diehard scratch cook, go for it.) We then placed them in the oven for about an hour and they were delicious! The recipe below uses canned pumpkin–the easier option, but equally as good!
As to next year’s crop, keep in mind you’ll have to plant in June if you want pumpkins by Halloween, as it takes 3-4 months to reach maturity, and beware the rainy season. Pumpkins are susceptible to fungus and mold. For more details on growing pumpkins in Florida, go to UF’s solutions for your life. It’s a wonderful resource for real life gardening.
- 3 cups cooked pumpkin, mashed
- 1 cup sugar
- 1½ tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- ½ tsp ground ginger
- Note: you may use pumpkin pie spice instead of cinnamon, cloves, allspice & ginger
- ½ tsp salt (optional - I didn't use)
- 4 large eggs
- 1½ cans (12 oz.) evaporated milk
- Pie pastry - use store-bought or make your own!
- Mix ingredients well using a hand blender or mixer.
- Pour mix into pie shells, about ½ inch from top. If soupy, don't worry - it will firm up during the baking process.
- Bake pie at 425 F for the first 15 minutes, then turn temperature down to 350 F and bake another 45 - 60 minutes, until a knife inserted comes out clean. For my convection oven, it's closer to 35 - 40 minutes.
- Enjoy warm or chilled, whipped cream or ice cream. Let your taste buds be the boss!
- FYI - The off coloring is condensation from my refrigerator and yes, it took me 3 knife stabs to be sure it was ready - but as this is my first pie -- I had to be certain!