While we were at Kinsey Farms (pictures in previous post) we picked up a few pumpkins, and we were told that the green pumpkins were great for making pumpkin pies. They had their own in-house recipe, so I thought I’d give it a try.
Here’s what you need to get started:
- Start by washing the pumpkin
- Cut in half (a serrated knife works well)
- Scoop out the seeds (an icecream scooper works well)
- Soften the pumpkin in the microwave. I choose to cut the pumpkin into fourths and put it in water to soften. About 8-10 minutes should be enough. You can test the softness with a fork.
- Remove the pumpkin from the water and set aside to cool until you’re able to handle it. Then use the icecream scooper to scoop out all the “meat”.
- Place in a food processor, blender or mixer (I chose to use a blender, and added a little water left over from the steaming) and then follow the instructions for the pie below
3 Cups of fresh puree pumpkin
1 14 oz can of sweetened condensed milk
1tsp of Ground Cinnamon
1/2tsp of Ginger
1/2tsp of Nutmeg
1/2tsp of Salt
1 (9 inch) pie crust (I used the kind you can roll out and shape into your own pan and found it worked great)
- Preheat Oven to 425 degrees
- In large bowl, combine pumpkin puree, sweetened condensed milk, and eggs. Season with cinnamon, ginger, nutmeg and salt. Thoroughly mix together with wire whisk. Pour filling into pie crust.
Place in preheated oven for 15 minutes. Reduce heat to 350 and bake for another 40-45 minutes or until knife inserted comes out clean.
This pumpkin pie turned out to be the best pie my husband and I have ever tasted! It was totally worth the time, and it was a wonderful fall treat for the family. As an added bonus, we were be able to fill up almost two ice trays with extra pumpkin puree that wasn’t needed for the pies, to freeze for our seven month old. So, even our baby boy got to taste some of the pumpkin goodness.
Let me know if you decide to try it out!