Pumpkin Pie from Fresh Pumpkin

Yes, it's just about that time of year again.  Batten down the hatches moms, it's time for the annual school trip to the pumpkin patch!

Don't worry dads!  This trip could be fun (theoretically).  :)  

Usually I give pro tips at the end of a post.  In this case i'll give it at the beginning.  If you have to, need to or want to go on the school field trip to the pumpkin patch here's the best tip of all :  DRIVE YOUR OWN CAR!  You can listen to the music you like, make phone calls or simply enjoy some much needed peace and quiet!

Tip #2 - Get the kids to pick small pumpkins!  They're cute and more easily portable!

Fresh Pumpkins

Cooking your pumpkin

I’ll be honest, the main reason I want the kids to choose a small pumpkin so that I can cook it later.   Smaller pumpkins are easier to cook! 

Cook small to medium pumpkins in the crock pot!

CROCK POT Method

Remove the stem.  Place your [uncut] small/medium pumpkin in the Crockpot with about ½ cup water.  With the lid in place, set the pot to high and cook for 3 hours (cook for 6 hours on low).  Once the pumpkin is fork tender it’s ready.

Removing the pumpkin can be tricky.  I usually stab it with 2 forks and pull it out.

Use 2 forks to lift pumpkin fro Crock Pot

OVEN Method

If the pumpkin is small/medium, rub it with oil and place it/them [uncut] in the oven.  Bake at 350 degrees until soft.

If the pumpkin is large you may need to cut it in half.  When it’s fork tender, it’s ready.

Once it cooked:

Cut the pumpkin in half and remove the seeds and strings from the center.  Scoop out the flesh and mash with a potato masher.

Pumpkin flesh can be lumpy or stringy.  For making soup, pie or baby food run the pumpkin flesh through the food processor or blender to make it smooth.  

Cut cooked pumpkin in half

Scoop out seeds and strings

This is all that's left of the pumpkin once the flesh is removed!

Mash your pumpkin

Fresh Pumpkin Pie 

(adapted from Mrs. Sigg’s Fresh Pumpkin Pie recipe on allrecipes.com)

Fresh baked pie!

1 medium sugar pumpkin  

2 readymade pie crusts

2 eggs

1 cup brown sugar OR (1 cup white sugar + 3 tablespoons molasses)

1 tablespoon all purpose flour

½ teaspoon salt

2 ½ teaspoons pumpkin pie spice

1 (12 oz can) evaporated milk

Cook pumpkin (in oven or slow cooker) until soft and puree in a blender or food processor.

Combine all ingredients in a bowl.  Mix well.  Pour into 2 pie crusts. 

Bake in 350 degree oven for 1 hour or until toothpick inserted into the center of the pie comes out clean.

This recipe makes 2 pies!

I don't have time or patience for homemade crust.

  

Tips:

• The batter will be thin.  Don’t worry, it bakes up just fine!
• If you don’t have pumpkin pie spice, don’t panic.  You can make your own!
• Pumpkin pie spice = (1 ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ ground ginger, 1/8 teaspoon ground cloves)

Super Pro Tip:

Add cooked (unmashed) pumpkin flesh and all other ingredients to blender (or food processor bowl).  Blend until smooth, pour into pie crusts.

Fresh from the blender!