It's 53° and rainy here today, perfect baking weather! So while we were out and about today I picked up a nice sized pie pumpkin, or sugar pumpkin, so I could make some scratch pumpkin pie today! Scratch refers to the filling, I cheated and bought a frozen crust...
Start off by cutting the pumpkin in half, removing the stem and all of the guts. I hang onto the seeds cause I love roasting them for a snack!
Then place them cut side down on a pan...
Cover with foil, and bake at 375° for an hour and a half!
While it was cooking I rinsed the pumpkin seeds...
The pumpkin is out of the oven and cooling
So I'm gonna roast the seeds while I wait for it to cool completely! 300° for 45 minutes stirring occasionally....and beg the hubbs to run to the store again, because while I was gathering the spices for the pie I realized I was OUT of Cloves AND Brown Sugar....how does this happen?!?!
It's time to scoop the flesh out of the skin and run it through a press, I have two options, a lever press or a, or a mortar and pestle type press (also known as a ricer). Both will work, it's up to you and whatever you have on hand, and what you prefer! You can also throw the cooked pumpkin in a food processor. Ricing it just gives it a very smooth texture.
Then it's time to make pie!!! I use a typical pumpkin pie recipe, like the one found on the can of Evaporated Milk....I'm sure I will "oops" the amounts of spices, cause I LOVE extra spices in my pie!!! And I never follow a recipe exactly....
Mix it all together, pour into the pie shell...and I like to grind a bit of fresh cinnamon on top before I bake it...
Bake 425° for 15 minutes, then lower the temperature to 350° and bake for an additional 40-50 minutes. Then it needs to cool for 2 hours, oh the torture!! I had enough to fill the deep dish pie crust, and some for a plain bowl...which is why I love my Fiesta dishes! I can put it directly in the oven and bake in it!!!
ENJOY!!! We know we will!!!