Category: Pumpkin

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Pumpkin Pie

Here is my favorite pumpkin pie recipe.  It came from the back of a no-name brand of canned pumpkin.  I cook down my pumpkin and use that in place of the canned pumpkin.

Pumpkin Pie - Makes 2 pies

This pumpkin pie uses milk, eggs, pumpkin, sugar and spices, nice and straightforward.
Print Recipe

Ingredients
  

  • 3 1/2 cups pumpkin, or pureed squash or sweet potato
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 4 eggs
  • 2 cups milk

Instructions
 

  • Mix pumpkin, sugar, spices and eggs together.  Stir in milk.
  • Pour into 2 uncooked pie crusts. Bake for 400F until knife comes out clean.  It may take 1 1/2 to 2 hours. Cool and eat.

Notes

I use something between 3 and 4 cups of pumpkin, depending on how much I have.
Nutmeg or pumpkin pie spice can be substituted for some of these spices.

Here is the pie crust recipe that I like to use.  Enjoy!

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Cooking a Pumpkin – Oven Method

Recently I cooked a pumpkin in the oven to prepare it for making a pie. Here is how I did it:

First I washed the outside of the pumpkin.  I poked it 3 or 4 times with  a fork.

Jarrhdale Pumpkin ready to go in the oven

Next I put it on a pan with sides and put some water in the bottom.  I baked it at 400F until it was soft, probably about 2 hours.

Cooked pumpkin

 

 

 

I removed it from the oven and let it cool.  Then I peeled it.

 

Peeled pumpkin from side
Peeled pumpkin from top

 

Cooked pumpkin wedge

 

 

Cooked pumpkin in blender covered with water
Blended pumpkin ready to use

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next I cut it into pieces and put about 4 cups in the blender.

 

 

I added water to the top of the pumpkin.  I blended it until I had a nice puree.

 

 

 

 

 

 

 

 

Then I set it aside and blended some more.  Once it was all blended I could use it or refrigerate or freeze it until I had something to do with it.

 

 

Cooking a Pumpkin - Oven Method

Here is a way to cook a pumpkin or winter squash in the oven.
Print Recipe

Ingredients
  

  • 1 pumpkin or winter squash

Instructions
 

  • Wash the outside of the pumpkin, poke it with a fork 3-4 times, put in a pan with sides, like a 13x9 pan, cover the bottom with water, put in the oven, bake at 400F.
  • Cook until it is soft. This could take 2 hours. I check it at 1 hour and every 15-20 minutes after that. It will feel soft and it could shrink and sort of fall in on itself.
  • Once it is soft, remove from the oven and let it cool at least 10-15 minutes. Cut it open. If it is still hot inside, let it cool some more.
  • Once it is cool enough to handle, remove and discard the seeds. Pull off the skin or scoop out the meat of the pumpkin.
  • Put about 4 cups of pumpkin in the blender. Add water to the top of the pumpkin. Blend until smooth. Add water if all of it can't rotate through the blending.
  • Empty the blender and do another batch, repeating until it is completed.  Refrigerate or freeze until you are ready to use it.