Pumpkin Pie


Recently I experimented with making pumpkin pie. I usually use canned pumpkin when I make a pie and love it. A week or so ago, my son wanted a small pumpkin to play with. I thought that once he was done this would be a good time to experiment since there was no holiday or special event I would be cooking for. The pies turned out great!

I had made some changes to the recipe I had found and so here is what I did. A quick warning: it turned out a little sweeter than the pies I was used to.


1 small pumpkin

1 tbsp butter

2 ready-made graham cracker pie crusts

1 can (14 oz) sweeten condensed milk

2 eggs

3/4 cup brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Preparing the pumpkin puree:

Cut the pumpkin up into large pieces. Scoop out the seeds and stringy insides. Rinse and save the seeds for roasting later.

Line a pan with tin foil and layout your pumpkin pieces inside up. Put bits of butter on the pumpkin and place in an oven at 350 degrees Fahrenheit for 40 mins.

Once finished, let it cool. Then scoop out the insides and throw away the skin.

I like to just mash it up and save it in the fridge to cook another day. Also, allowing the pumpkin to cool well will make sure you don’t create scrambled eggs in your pies. You will only need 2 cups of the puree for the pies.

Making the pies:

Pre-heat the oven to 400 degrees Fahrenheit.

Place your two pie crusts on a cookie sheet and fold the aluminum edge over to create a small hold over the edge to the crusts. The crusts I bought said they were “no-bake” so you want to keep them from burning too much, but I found that using them for this pie created my absolute favorite pumpkin pie crust!

In a large bowl (using a mixer if you have one would be helpful here) mix 2 cups of pumpkin puree and all the rest of the ingredients. Mix thoroughly until smooth in color. The texture may be slightly lumpy because of the fresh pumpkin, but it would be best if it is as smooth as possible.

Evenly divide the mixture between the two pies. Place the pies in the oven for 30 min or until a toothpick inserted in the middle comes out clean. Let the pies cool and enjoy.

You can freeze these pies until you want them. Once frozen, just let them thaw out at room temperature when you want to serve them. Place any leftovers in the fridge.

Roasting the pumpkin seeds:

I can’t stand waste! So let us roast those seeds too.

Melt a tablespoon of butter and toss our rinsed pumpkin seeds in the butter until coated. Pour the seeds onto a tin-foil lined cookie sheet and sprinkle with salt and a little chili powder. Put the seeds in the oven at 250 degrees Fahrenheit for 2 hours stirring the seeds ever 30 mins. Let cool and store in a tupperware at room temperature.



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