From Pumpkins to Pumpkin Pie
We love the look of pumpkins all over the Garden Center! We have large, medium, mini, unique, and of course pie pumpkins! They look cute and mix in perfectly with your festive fall decorations and planters, but they are also the best for pie-baking! Eating pumpkin pie is when you can close your eyes and taste the fall and holiday season. It can bring a nostalgic taste and smell of warm, fun memories of being with family and friends for Halloween, Thanksgiving and even Christmas. We all go crazy for that pumpkin spice flavor in everything!
This year, buy your pumpkins then make a pie! This is a great experience for kids to enjoy, too!
The first thing you will need is a pie pumpkin. It’s smaller than the large Jack-o-Lantern pumpkins, but not as small as the cute little mini pumpkins.
Wash the outside of it, and cut it in half. Scoop out the strings and seeds, and using something like a metal ice-cream scoop, scrape the rest of the innards away from the flesh. This is already getting us in the spirit for Halloween-LOL!
Next, rise the seeds in a colander or strainer to wash away the stringy guts.
Then cut the pumpkin into manageable chunks. From here you can cook the pumpkin chunks several ways. You can bake them in the oven, or steam them on the stove, or even in the microwave. If using the microwave, use put the chunks into a glass bowl and add about an inch of water in the bottom. Note that it will take about 30 minutes to steam the pumpkin to its desired softness.
Once the pumpkin chunks are nice and soft, place them on a cutting surface like a cookie sheet. Let them cool for a few minutes and carefully remove the skin with a knife. Sometimes the skin will peel right off!
The next step is to put the chunks into a food processor or blender to basically puree’.
Now, it’s time to put all the players together to make your fresh pumpkin pie.
Ingredients:
· 3 cups fresh pumpkin puree, which you have just made from your pie pumpkin!
· 2 pie crust (pre-made or made from scratch with your separate recipe)
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon salt (optional)
- 4 eggs
- 1.5 oz cans of evaporated milk a total of about 18 .
- 1 Cup sugar OR 1 Cup brown sugar. OR 1/3 Cup Stevia. OR 1.25 Cups Splenda
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Instructions
Pre-heat oven to 425 degrees.
Thaw pre-made pie crusts for 30 minutes if using pre-made.
Mix all the ingredients well with an electric mixer.
Place the two pie crusts in the pre-heated oven BEFORE you fill them. Then, fill them almost full.
Bake at 425 degrees for 15 minutes to "set" the filling.
Reduce oven temp to 350 and bake another 45-60 minutes, checking every five minutes until the 45-minutes have passed.
Check it by sticking a butter knife into the center of the pie. When it's done, the knife comes out clean.
Place on cooling rack and cool at least 15 minutes before slicing.
Eat and enjoy….and don’t forget to tell your friends and family you used a real pumpkin to make this delicious pumpkin pie!









