November 10, 2009

Easy as Pie

Pumpkin pie from scratch has never appealed to me. I mean, why take the time to bake a pumpkin when Libby does all the work for you? A friend gave me some homegrown pie pumpkins so I thought we would give it a try. The kids thought it was super fun to clean out the insides. It really wasn't that much work. You can make a pie with one pumpkin ... we just had a bumper crop ;)
Cut the pumpkin in 1/2.
Scoop out seeds and strings.
Place cut down on a foil lined baking sheet.
Cover with foil and bake at 350 for 1 1/2 hours, until tender.
Cool and scoop out flesh.
Puree in food processor until smooth (drain if too watery).

Beat together until smooth:
1 1/3 cup pumpkin
1 1/3 cup sweet condensed milk
1 egg
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup water

Pour into 9" deep pie crust
Bake @ 375 for one hour
Cool and enjoy!
Before we processed the pumpkin, it seemed stringy, but it smoothed out just fine. When the pie came out of the oven, I was a little concerned with the color. It was almost yellow, not orange. But that didn't stop me from eating it... I guess that's the difference between fresh and canned pumpkin. Even though it took a little more time, it was so easy. I had never heard of using sweetened condensed milk and water in place of sugar, but it worked! Delish!

Oh, and one more fringe benefit:
Roast on a foil lined pan @ 400 until they start jumping off the pan. Sprinkle with seasoned salt.


Janet said...

Here I thought I was making "homemade" pumpkin pie with Libby's. I mean really -- I at least didn't buy the pie in the bakery isle. :)

Carpool Queen said...

The first thing I noticed was the color! How slightly weird, but I love pumpkin pie so I would have totally overlooked it.

Or drenched in whipped cream.

Sandy said...

Now you are putting your mother to shame...! I'm right there with Janet, thinking I've been making it from scratch all these years with Libby. Since I didn't even get to taste this (let's see, how many steps is it from your door to mine???) I think you should make one of these for Thanksgiving dinner... I wouldn't care what color it is, but it sure sounds yummy!

Amber said...

I'm not a pumpkin girl.

But good for you for getting all "domesticky" and whipping up the pie.

Sheila said...

I sometimes bake fresh pumpkin & the color usually turns out more yellow or at least lighter than the canned pumpkin. I've also baked squash & used it instead of pumpkin & love the taste of it! Your recipe sounds delicious & I'm going to try it! I love your blog!

Janel@Dandelion Dayz said...

My MIL makes scratch pumpkin pie and we love it. It definitely comes out more brown than orange and does not taste as sweet.

Love the pumpkin seeds - just finished ours.