Monday, October 25, 2010


We took a trip to the local pumpkin patch and brought home this gourd-geous gourd! Of course, I forgot to take a pic of it before we baked it:( And I forgot the variety name:( So, I'm no help whatsoever:( But ask the farmers at your local stand which of their pumpkins will make the best pie...that's what I did.

We cut it into fourths and scooped out all the stringy stuff and seeds. We separated the seeds and bagged some for planting next year and some for roasting. The pumpkin hunks went into a 350 degree oven until they were ultra-smooshy. I think ours were in the oven close to 2 hours...we had a BIG pumpkin!

When it came out we scooped the pulp, and boy was there a lot of it!

So last night, I dug out my grandma's pumpkin pie recipe. Remember my rather sketchy soup recipes...well, you're about to see where I get it:)

A little fresh whipped cream and YUMMY!
Grandma's Pumpkin Pie Recipe:
2 eggs
2/3 cup sugar
1 can pumpkin (when using fresh, eyeball it - put about 1 can worth of pulp in)
1 small can evaporated milk
pumpkin pie spice (I asked, "How much?"...she said, "enough.") - I went with a generous sprinkling approx. 1-2T
pie shell
Stir all ingredients together in a large bowl. Pour into shell. Bake at 375 degrees. I asked, "How long?" She said, "Till it's done." I think it takes about an hour...but have I ever timed it? NOPE! You'll know it's finished when it is firmly set. Cool before serving. Serve with whipped cream. And that pic above...that was my first scoop of whipped cream. I FIRMLY believe that you should have a 1:1 ratio of cream to pie, but that's just me:)

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