The first pumpkin pies in my house start rolling out in mid October — usually right around the first frost. Some years we’re really adventurous and we harvest our own pumpkin for making pies. There are lots of varieties to use but the best are called sugar pumpkins and they are typically smallish for pumpkins, usually less than three pounds.
The process for preparing the pumpkin is not complex: cut the pumpkin in half, place on a cookie sheet and cook at 350 for about an hour. Then process the cooked pumpkin in a food processor and strain out the extra moisture. This all adds time to the pie making process but once you’ve done this you may never go back to canned pumpkin. Regardless of how you get your pumpkin, this is what’s next:
- 1/8 tsp. salt
- 2/3 c. sugar
- 2 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp nutmeg)
- 2 eggs, beaten
- 1 2/3 c. milk
- 1 1/2 c. pumpkin, cooked and mashed
Sift dry ingredients together first and slowly mix in all wet ingredients. After preparing the pie crust, pour in the pumpkin mixture. Bake at 450 degrees for 10 minutes then reduce the temperature to 325 degrees and bake for an additional 35 minutes or until when a knife inserted in the center of the pie comes out clean. Cool and serve.
- 1/2 c. flour
- 1/4 c. shortening
- 1/2 tsp. salt
- 2 1/2 tbsp. water
Cut shortening and salt into flour. Add cold water and mix. Roll out crust on a floured board and place it into a 9 inch pie pan.