Thursday, November 19, 2015

Pumpkin Pie from Scratch

There were a number of pumpkins laying around and I couldn't just let them rot. So I decided to make pumpkin pies. It isn't a hard process at all it just takes a little time.  
 First thing you do is cut the pumpkins in big chunks put them in a pot with a couple of cups of water and cook until they are fork tender.
 This is what they will look like when cooked. Let cool to touch and then scoop out the seeds and discard. Then scoop out the meat to the peeling.
 It should look like this when you are done. It takes 2 cups of pumpkin per pumpkin pie recipe.
 Then put the 2 cups pumpkin, 1 cup brown sugar, 1/2 teaspoon of salt, 2 teaspoons of pumpkin pie spice, 2 eggs and 1 can of evaporated milk in the blender and blend it all up until it is smooth.
 Pour the batter into 2 unbaked pie crusts. Bake at 400 degrees for 15 minutes then turn down the oven to 350 degrees for 45-60 minutes until your knife comes out clean from the center.
 Cool and add fresh whipped cream of course and enjoy!! I also wanted to let you know that you can freeze them after they have cooled. I just cover them with tin foil, place in the freezer and they are ready for all your holiday parties. Yum! So go get those pumpkins off your porch and get to baking!

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