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This month we are enjoying home grown sugar pumpkin pies. Justin plants early in the year, so that we will have a bountiful harvest in the Fall. See below for our Fresh Pumpkin Pie Recipe:
HOW TO COOK PUMPKIN FOR PIE: Heat oven to 400 degrees. Cut 1 small pumpkin (about 4lbs) into halves; remove seeds and fiber. (save the seed for roasted seed recipe). Place pumpkin cut sides up in oblong baking dish; pour water (1/4 inch deep) into dish. Cover and bake until tender, about 1 hour. Scoop pumpkin from shells; mash until no lumps remain. ABOUT 4 CUPS MASHED COOKED PUMPKIN Note: 1 pound pared pumpkin yields about 1 cup mashed cooked pumpkin.
9-inch PIE CRUST: 1/3 cup plus 1 tablespoons shortening 1 cups all-purpose flour 1/2 teaspoon salt 2 to 3 tablespoons cold water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Collect pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than pie plate. Fold pastry in quarters & unfold in pie plate pressing firmly against bottom and side
FRESH PUMPKIN PIE: Pie Pastry for 9-inch pie crust (see recipe) 2 eggs 2 cups Fresh Pumpkin (see recipe) ¾ cup sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 2/3 cups evaporated milk
PUMPKIN PIE DIRECTIONS: Heat oven to 425 degrees. Prepare pastry. Beat eggs; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; (it is too messy to move pie plate with filling.) pour in filling. Bake 15 minutes. REDUCE oven temperature to 350 degrees. Bake until knife inserted in center comes out clean. Approximately 45 minutes longer.
ROASTED PUMPKIN SEEDS: Ingredients: 4 ¼ cup raw pumpkin seeds 2 tablespoons cooking oil 1 teaspoon salt Directions: Rinse pumpkin seeds in water until pulp and strings are washed off, drain. Combine pumpkin seeds, cooking oil and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24-48 hours or until dry, stirring occasionally. Remove waxed paper from baking pan. Toast seeds in 325 degree F oven for 40 minutes, stirring once or twice.
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