My coworker had a few extra pumpkins and offered it to me, that prompted me to make my own pumpkin pie from scratch for the very first time. I was surprised to find that there weren't many pumpkin pie recipes available that started from a pumpkin, most started from a can. I found one recipe from a farm website that grew and sold pumpkin and it turned out really good.
I am going to share recipe/process through pictures...
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| The pumpkin, wine bottle is just for size reference |
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| The pumpkin was too big to fit in Oven, so cut into pieces |
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| Scoop out the guts |
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| Bake at 350F for 60 - 90 min |
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| Bake the seeds while you are at it :-) |
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| Puree the pulp, freeze the extra |
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| Mix puree with eggs, evaporated milk and spices |
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| Blend |
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| I used pillsbury pie crusts |
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| Pre-bake crust for 3 minutes at 425F |
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| Add filling and bake for 45 min at 425F |
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| I covered the edges with foil to prevent browning after 25 min |
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| The finished product - serve with cool whip :-) |
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