Fresh Pumpkin Pie
I have a question to ask about pumpkin pies. I was wondering if you or any of your family members ever made fresh pumpkin pies from those jack -o- lantern that you carve and put outside? I know there are those recipes out there that you use the sugar pumpkins but I don’t want to use those. If you have a recipe or know of one could you please send me one for the fresh jack-o-lantern’s?
Thank you for your time,
I've made pumpkin pie from large, jack-o-lantern pumpkins before. You need to boil or bake the pumpkin until soft, and remove it from the shell. Then you can use the pureed pumpkin just as you would canned pumpkin. I've posted a recipe below to teach you how to prepare the pumpkin. I do not recommend using a carved jack-o-lantern, however. They usually begin to rot and disintegrate quickly. Use an uncarved pumpkin to prevent illness.
Hope this helps,
Desi @ DVO
AUNT MARY'S FRESH PUMPKIN PIE
Wash pumpkin. Cut pumpkin into small pieces for easy handling. Remove all seeds, pulp and skin.
Place in large saucepan and cook with enough water to cover pumpkin. Cook until pumpkin is very soft. Check occasionally to see that the water does not dry out. You can always add more water. Stir frequently. Cover to help it cook faster.
Pour into colander to drain excess water. Let stand 1 1/2 hours. When dry, mash well and place in containers. I pack 1 1/2 cups for pie recipe in containers and freeze. Will keep about 9 months frozen with no taste change.
FRESH PUMPKIN PIE:
3/4 c. sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 1/2 c. fresh pumpkin
2 lg. eggs, beaten
1 1/2 c. hot milk
Your favorite pie crust
In large bowl, blend sugar, spices and salt. Combine with fresh pumpkin. Add beaten eggs. Mix well. Add hot milk.
Pour into your favorite pie crust. Bake in preheated hot oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees to bake filling about 25 minutes. Filling is set when knife placed in center of pie comes out clean. Makes a very large pumpkin pie.
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