From Seed to Pie

We planted 2 pumpkin plants a little late this year and got some sugar pie pumpkins. We weren’t sure we’d have enough time since we planted them in June, so we put them in containers in our raised beds.

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I got Nate to apply his green thumb firmly and we got these little gems off in October. The one on the right is store bought for a comparison. The color of ours was amazing and when we sliced into them they smelled like watermelon and the sugar started beading up on the flesh. I roasted both home-grown and store-bought and pureed it.

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I roasted both home-grown and store-bought and pureed it.

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I used the same recipe to make the pies, same crust, etc. However, I used 2 ovens. One was finished in 45 minutes, the other took an hour and a half. The home-grown pie had a lot more fluid in it, so that might be why it took longer.

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The home-grown is on the right this time, it came out shinier and the texture was much better. The flavor was beyond compare. I’m sure this is no surprise to the home gardeners out there but the home-grown blew the store-bought out of the water.

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To make the pie filling (enough for 2 pies) thoroughly combine:

3 1/2 cups roasted pumpkin puree (or 1 can pumpkin 290z)

4 eggs

1 1/2 cups sugar (half white and brown, 3/4 cup of each)

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ginger

3/4 teaspoon nutmeg

1/2 teaspoon cloves

2 cans (12 oz each) evaporated milk

Pour into unbaked pie crusts and bake for 15 minutes at 425 degrees F. Reduce the heat to 350 degrees and continue cooking 35-45 minutes until firm and a knife inserted comes out clean. Cool and serve with ice cream or cool whip.

 

~ by accordingtoleanne on November 17, 2013.

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