Since today is the first of October, I thought I would share what we did to honor this fact. Well, Remember Orion's School pics? Well we decided to make use of the props. :D So this is my tutorial for making your own pumpkin like you would get in a can. You can get so much more from a pumpkin than from a can that would cost about $1.99. Yes, two dollars does not seem like a lot but it really is especially when you can get a 10-15 pounder for roughly the same price. The best thing I learned was that you can use regular field pumpkins for the pie. This rocks! So here we go.
Making your own canned pumpkin...minus the canning
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| Scoop out all stringy stuff and seeds. You may need to scrape with a spoon to get everything out. |
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| Make sure to save the seeds on a cookie sheet try to pick out most pumpkin parts. I sprinked with sea salt and roasted at 350 for about an hour. Be sure to stir halfway. |
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| once pumpkin is cleaned out cut into chunks that will fit in your pan. |
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| put pieces with skin up and ad a little water to pan. Bake at 350 for an hour or until fork can be inserted into the skin. |
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| Let pumpkin cool for 10 minutes or until able to handle. |
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| scoop out pumpkin and mash. You may have to strain some water off. Mash or puree to desired consistency. Viola! You can now add desired amount to your favorite recipe. NOTE: The average can of pumpkin is 16 oz. |
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| MMM Yummy Roasted pumpkin seeds. |
Pumpkin Pie Recipe
1 3/4 cups pumpkin puree
3 eggs
2 TB unbleached flour
1/4 cup unbleached sugar
1/4 cup brown sugar
1 tsp salt
2 tsp pumpkin pie spice (tweek to liking)
3 TB Butter
2 Tb Milk or cream
1 uncooked pie crust
Preheat oven to 350.
Mix all ingredients until at desired consistency. Pour into pie shell in pie pan (some people have actually poured it into just the crust, no pan).
Bake at 350 or until knife inserted into center of pie comes out clean.
There you have it my first recipe that I created. WOOT!
