Pumpkin Pie from a Pumpkin

Why not make your Pumpkin Pies right from the actual pumpkin? Never wonder again what you are going to do with your pumpkin from Halloween and Thanksgiving. Instead of wasting them and tossing them once they go bad, you can now use them in their natural form to create a dessert for you and your family to enjoy together.

Pumpkin Pie from a fresh real pumpkin!

When you make it straight from a pumpkin then you know exactly what you are putting in your pie and eventually into your body. Instead of eating the preservatives and other chemicals used in commercial canned pumpkin filling, you can cut the unknown out and make it yourself. Also when you get the kids involved in the kitchen cooking process they are a lot more likely to try new foods, fruits, and vegetables and eat what they helped prepare for their meal.

Ingredients:

Pumpkin

    *or 2 small pumpkins

4 Eggs

1 Cup Milk

    *or heavy/light cream

1 Cup Brown Sugar
1/2 Cup Sugar

1 1/2 teaspoon Cinnamon

1/2 Nutmeg

2 Boxes Pie Crusts {equals four}

    *pre-made or from scratch

Pot

Peeler

Bowl

Masher

Wisk

Electric Mixer

Pie Plate

Non-stick Spray
Butter Knife

{Optional: Whipped Cream, Vanilla Ice Cream}

Oven: 375 Degrees F

Bake: 45 minutes
Recipe Yields: 2 Pies

Step 1:

Cut, scoop out seeds, and peel your pumpkin.

Step 2:

Boil a large pot of water. Cut into cube size.

Boil pumpkin for about 30 minutes, depending on your stove. Strain pumpkin, set aside to COOL.

Step 3:

Combine pumpkin, milk, brown sugar, cinnamon, and nutmeg in a blender or an electric mixer.

Mash pumpkin manually, by hand. 

Step 4:

Wisk in your eggs.

Pre-heat oven to 375 degrees F.

Step 5:

Spray pie plate with non-stick spray. Insert the pie crusts onto plates. Poke holes in the crusts with a fork, shape the edges of crust onto plate.

Step 6:

With your butter knife, cut leaf shapes out of the other pie crust in the box. Next, flip knife over and using the dull side of the knife, imprint the 'veins of the leaf' lightly. Decorate edges of pie crust with leaves.

 I realize it's not perfectly smooth and puddling to a flawless surface but we were trying to save dishes and my daughter mashed it by hand:)

Step 7:

Bake for 45 minutes. To ensure the edges of the pie crust do not burn, you may cover with foil after 30 minutes of baking.

 It's not perfect....it's homemade with love and family;)

Do you make your pies straight from the pumpkin? How does it turn out, ours taste great...healthy and fresh ingredients and not too sweet.

 ~Be Sweet

Christina

Sweetest Haute