How to make pumpkin pie using the whole pumpkin
Pumpkin Pie Using the Whole Pumpkin
Who Hates Scooping Pumpkin?
So what are you going to do with the pumpkins you bought for Halloween? You can cook your pumpkins down and freeze them until you are ready to use them. If not for Thanksgiving then you can use this recipe for Christmas.
If I want to make pumpkin pie in a hurry, I use the canned pumpkin, but this recipe will make your family love you even more. I know you are thinking how on earth can I use the whole pumpkin without scooping out what is necessary.
Most people know that most nutrients are in the skin of anything we eat. We all want to peel it and eat it, but I have learned to love eating vegetables and fruit without peeling them. This recipe was a trial and error type of recipe and I really hand no idea how it was going to turn out, but my family and friends love it and request it often.
Depending on how many pies you want to make, I only buy a small pumpkin which will probably make two maybe three depending on how much there is once mixed together.
This recipe can be tweaked to how ever you would like to tweak it. Some people use brown sugar I do not. You can use artificial sweetener if you so choose to also. But this pie will really make you think you are eating pumpkin pie.
This year I can say that we grew our own pumpkins and that made it even more special.
Making Fresh Dried Pumpkin Seeds as a Snack
I love pumpkin seeds and you can make your own with the ones you pulled out of the pumpkin. Soak your seeds for about 2 hours in salt water. Depending on how salty you would like them determines how much salt you want to use. I only want them slightly salty so I do not use as much salt.
Once they are soaked, lay them on a cookie sheet and bake them at 350 until they are completely dry. Usually about 30 minutes. A nice crunchy snack that you can have while your waiting for dinner to get done.
My Beautiful Creation
- 1 (small) whole pumpkin, quartered
- 1 can evaporated milk
- 2 large eggs
- 1 cup Sugar
- 1 tsp pumpkin pie spice, this will vary depending on how big the pumpkin is
- 1/2 tsp salt
- 2 nine inch pie shells, you can make your own or buy store brand
Putting it all together
- Wash pumpkins very well to get any dirt off of them. Cook pumpkin in quarters in boiling water until soft. You can also bake them if you choose. You will bake them in a pan with about an inch of water for 25 minutes on 350* or until pumpkin is soft.
- Place pumpkin in the food processor with all other ingredients and mix well. You will see small pieces of pumpkin skin, but this makes the pie look pretty.
- Pour all ingredients into the pie shell just below the crust around the edges.
- Preheat oven to 450 degrees and bake pies for 10 minutes. Reduce heat to 350 and bake until a knife inserted in the pie comes out clean.
- Let it sit for 30 minutes before putting it in the fridge.
You will be amazed how good this pie is. I am not a fan of too spicy but you can add more ginger and cloves if you really want a spicy pie. I guarantee that this will be a hit and you will look at pumpkin pie in a different way after eating this one.
Pumpkin pie ice cream to go with your pie
I am a total pumpkin junky. I love anything pumpkin from pie to candles. Pumpkin is my bacon in the fall. It's just something that you can make many things out of. I always start off the autumn season with at least a pumpkin pie. Then as time goes on and moves to the holidays I make pumpkin bread, pumpkin muffins stuffed with cream cheese frosting and the list is endless. Even pumpkin soup is good.
If you love pumpkin like I do this video shows you how to make pumpkin ice cream. I have made it and added it to my pumpkin pie and oh my what an incredible duo. Talk about loving pumpkin. This was heaven and if heaven is this good I will be the first in line.