Garden Pumpkin Pie

Sunday, October 9, 2016

One of my pie pumpkins from the garden had completely ripened, and it was time for pumpkin pie!  The process was very easy, and the taste is soo much better than the canned pumpkin that is most commonly used for pumpkin pie.


To begin with, I washed the pumpkin, and sliced it in half from stem to bottom.


Place it face down in the baking pan, and pour 1 cup water in the pan.


Roast the pumpkin at 350 for about an hour, or until a fork pierces the skin easily. Scoop out the seeds. I gave the seeds to my chickens... they loved them!


Scoop out all of the pulp and place it in a blender.


Blend the pulp until smooth.


Most pie pumpkins will be enough for two pies.  I found that because the pumpkin is fresh it is a bit more watery, and may take longer to cook.  I ended up cooking these fresh pumpkin pies an hour and 10 minutes.

I meant to get a picture of the pie with sweetened cream on it... but it was too good to wait for such silly things as pictures! (Or so my family tells me...)

If there are leftovers, this makes a great breakfast too :)

GARDEN PUMPKIN PIES

Heat oven to 350.  Slice pie pumpkin in half, and place sides down in baking pan.  Add 1 cup water. Bake about an hour or until a fork pierces skin easily. Remove seeds.  Scoop out pulp and set aside. Place pulp in blender, blend until smooth.

1-1/2 cups white sugar
2 tsp cinnamon
1 tsp salt
1 tsp ground ginger
1/2 tsp cloves
4 eggs
3-1/2 cups pureed fresh pumpkin (2 15-oz cans of canned pumpkin will also work)
2 cans evaporated milk
2-crust 9" deep dish pie crusts

Heat oven to 425 degrees.  Prepare pie crusts (recipe below) and place in two 9" deep dish pie pans. Mix eggs and pumpkin until smooth.  Stir in sugar and spices.  Slowly pour in evaporated milk.  Pour pumpkin mixture into the 2 pie crusts.  Bake at 425 degrees for 15 minutes.  Turn heat down to 350 and continue baking for another 45 minutes.  A knife stuck in the center should come out clean when they are done. Cool on rack for 2 hours.  Serve with sweetened whipped heavy cream (recipe below). Cover and refrigerate leftovers.

TWO PIE CRUST
2 cups flour
1/2 tsp salt
2/3 cup shortening or lard
1 tablespoon white vinegar
5-6 tablespoons ice cold water

In a bowl combine flour and salt, cut in shortening (or lard) until mixture is crumbly.  Sprinkle with vinegar.  Gradually add water, tossing with a fork until a ball can be formed. Cover and refrigerate for 30 minutes. Divide pastry into 2 balls and roll out to fit the 9" pie plate.  Transfer pastry to pie plate.  Let edges hang over 1/2". Fold top edges of pastry under and flute edges.  Bake as called for in recipe.

SWEETENED WHIPPED HEAVY CREAM
 ~ To take your pie over-the-top to sweet heaven, you need some of this on your pie! ~

1 cup heavy cream (needs to be at least 35% butterfat, pasteurized is fine) 
2 tablespoons confectioners sugar (also known as icing sugar)
1/2 tsp vanilla extract

Pour the cream into a chilled bowl and add the sugar and vanilla.  Beat until soft peaks form (when the cream will be just soft enough to hold its shape in soft billows that hold when the beaters are lifted up). Serve with pie or dessert.  


40 comments

  1. I wish you could see my smile. Yummy. good. smiles

    ReplyDelete
    Replies
    1. Thanks Linda... I always smile when your happy face posts a comment too :) Hugs to you today!

      Delete
  2. Yum! I was only able to harvest one pie pumpkin. :( I agree some things can't wait for pictures!

    ReplyDelete
    Replies
    1. Oh that is a bummer. Mine did okay this year, but next year I hope to plant more. And yes, when everyone is hungry, the last thing they want is to wait for me to grab a camera, lol! Appreciate your visit Wendi, praying you have a great start to the week :)

      Delete
  3. Oh!! I so love pumpkin pie and look forward to this time of year for that reason! I even make pumpkin pancakes this time of year. Thanks for the recipe. I have not made a pumpkin pie from scratch in probably 25 years. You are my hero! xo Diana

    ReplyDelete
    Replies
    1. OOH, pumpkin pancakes! I agree, all things orange this time of year. Hope you get a chance to make the pie "from scratch"... I need to make another one, or so my family tells me, lol!

      Delete
  4. Oh, my word! This sounds just amazing! Pumpkin is absolutely one of my favorite pies. Since I don't eat sugar anymore, I usually sweet my pumpkin pie with sorghum. It is amazing. I remember when Zach grew pumpkins at our old home and how much fun he had with that. Sweet memories indeed. God bless you, my dear friend. Sending you lots of love!

    ReplyDelete
    Replies
    1. Sorghum sounds like a wonderful substitute for sugar, although I have never tried it. And growing pumpkins is quite a bit of work, but so rewarding come fall! Hugs to you today dear friend, always such a joy to read your comments :)

      Delete
  5. Oh my gracious...that looks so yummy! I think I need to go buy a pumpkin and make one for the family.
    Enjoy your week!
    Amy

    ReplyDelete
    Replies
    1. The pie pumpkins are the best, although the bigger pumpkins can also be made into pies as well. It is well worth the effort, as I know you know, that anything we make ourselves is so much better :) Hugs to you today dear friend!

      Delete
  6. Oh my gracious...that looks so yummy! I think I need to go buy a pumpkin and make one for the family.
    Enjoy your week!
    Amy

    ReplyDelete
  7. Replies
    1. Thanks Christine... it not only looked good, it was good... I need to make another one, already! LOL :)

      Delete
  8. Pumpkin pie isn't at all common here in UK. Mostly pumpkins are used for making Halloween lights. I have never grown one!

    ReplyDelete
    Replies
    1. Oh that is just sad! You should find a pumpkin and try to make the pie. You'll be happy you did! Pumpkin pie is one of our favorite seasonal treats. Hugs to you today :)

      Delete
  9. Even just some roasted pumpkin right out of the oven sounds quite good right about now. A little brown sugar, some cinnamon and nutmeg?

    Yum ...

    ReplyDelete
    Replies
    1. That sounds simply wonderful! Hugs to you today dear friend :)

      Delete
  10. What a great way to prepare your pumpkin for pies. I think I'd be tempted to experiment and not add any water to the roasting pan. Home grown has to be best!

    ReplyDelete
    Replies
    1. You don't have to add water to the roasting pan, but I like to, since I don't like cleaning up the sticky mess they leave, lol! Hugs to you today Vee! :)

      Delete
  11. Hello,

    Oh yum! Pumpkin pie is my absolute favorite pie! Your pumpkin is so pretty. I also love garden grown pumpkin pie best. It's so satisfying, too, to know that the pumpkin comes from one's own garden :) That sweetened whipping creams sounds delicious as well; I have never heard of doing this - must try it sometime soon.

    Happy baking:)
    ♥Hope

    ReplyDelete
    Replies
    1. Once you try sweetened whipped cream your life will never be the same, lol {smiles} Indeed anything grown at home always tastes so much better since it is fresh. Hugs to you today, appreciate your visit! :)

      Delete
  12. What a delicious looking pumpkin pie, Marilyn. No wonder each serving disappeared before there was any time for photographs!

    ReplyDelete
    Replies
    1. It is certainly our family favorite pie, of that there is no doubt. I have a few more pie pumpkins to cook up, so maybe one of these times, I'll get a picture of the slice of pie, lol! Hugs to you today dear friend!

      Delete
  13. Yum! Yum! Can I come over? I'll bring the coffee.

    ReplyDelete
    Replies
    1. I would love to share pie with you, hurry on over :) Hugs to you today!

      Delete
  14. There's nothing like a pumpkin pie in the fall, for Thanksgiving or any time! Yours looks scrumptious.

    ReplyDelete
    Replies
    1. I agree. Pumpkin pie is good just about any time. I would daresay it is our family's favorite pie, especially when I make it "from scratch" :) Thanks for your visit Lorrie :)

      Delete
  15. That looks so easy..I have always wanted to learn how to cook a pie straight from a pumpkin. Thank you for sharing.. Looks yummy!!

    ReplyDelete
    Replies
    1. It's not hard at all, and very satisfying :) And you just can't beat the taste... it is soo good! Appreciate your visit :)

      Delete
  16. Looks good! I don't blame you for not getting in the other picture. I think it's great that you took the time to bake pie for your family. What a blessing you are to them!

    ReplyDelete
    Replies
    1. My family is of the opinion that picture-taking can sometimes take away from the joy of the moment. So I have to refrain myself sometimes from taking too many pictures, lol! Appreciate your visit Ronda, trust that you are enjoying lovely fall days :)

      Delete
  17. What is there not to like about pumpkin? Oh yes, I agree, I love all things pumpkin too. Hugs to you Teri, appreciate your visit :)

    ReplyDelete
  18. Oh my gosh, just looking at your pies reminded me of Thanksgiving! I love the simple roasting, and even recycling the seeds for the chickens. (My husband loves pumpkin seeds, roasted with a bit of salt.) How fun that your family just loves it too. I bet it made your house smell amazing.
    Blessings,
    Ceil

    ReplyDelete
  19. Yum! I love pumpkin pie.
    I love pumpkin seeds....so I am looking forward to our first pumpkin pie and seeds. ;-)
    I am pinning your recipe.
    Carla

    ReplyDelete
  20. I love using freshly cooked pumpkin for pumpkin pie, though I don't do it often. Did you know that most canned pumpkin is actually made from a type of squash that is so close to pumpkin that the FDA doesn't make manufacturers differentiate. Could be why pumpkin pie made from fresh pumpkin is so much better!! :)

    ReplyDelete
  21. Yummy Yummy Yummy!! And Yummy!! If you would like to come on over and share with us at our blog hop we would love to have you! https://www.floydfamilyhomestead.com/2016/10/12/the-homesteader-hop-24/

    ReplyDelete
  22. This looks so good! The only pumpkin pies I have ever made, were from a can. Maybe I should change that! Pinning!

    ReplyDelete
  23. I have two pumpkins from the garden that are decorating my entryway. I used to do this years ago and you make it look so easy. So I'll give it a try...for old times sake!

    ReplyDelete
  24. Good morning! Just a little note to let you know that this post has been *FEATURED* today on the Art of Home-Making Mondays (at Strangers & Pilgrims on Earth) on our special pumpkin edition. Thank you for sharing with us! :)

    ReplyDelete
  25. This sounds amazing! Thank you for the recipe that I can actually probably make! :)

    ReplyDelete

Your comments are blessings to me, and I appreciate each and every one, they are precious to me! I appreciate you taking the time to comment on my blog... this is what makes blogging worthwhile! Have a blessed day!

Labels

alpaca Annie apple pie apron baking bible study tea Big Shot birthday blessings blooms bone broth book book review bread camping Canada canning Charity Gayle Chicken and dumplings chicken fajitas chickens Christmas cinnamon tea comfort food coyote crocus cross Dad visit dandelion tea death Debt free deer devotion digital scrapbooking dill pickles dog dress dried raspberry leaves Easter Edna Moseley eggs elderberry syrup Ellgreave. face masks fall familycookbookproject fire flu flu remedy fog Foxwood Tea House game camera garden garden bluebird garden tea party gardening giveaway Gram greenhouse handmade blouse Handmade Club harvest hike homemade bread homemade tortillas homemade vanilla extract Homer Laughlin hummingbirds hurricane hyacinth inspirational inspirational post iron skillet biscuits January 2013 jelly joy keto kombucha light llama logging love story Lucky the Elephant miracle Mister Simba moose Mother's Day Mountains MTS Photography mudslide music video Northern Lights orange orange vinegar spray Paintbrush Cookies painting peace PEI photography Pico de gallo pie crust plums poem poetry praise prayer Prince Edward Island pumpkin pie puppy kiss rainbow recipe recipes red barn resurrection Riley robin Roger Rose Hips roses scallop die scripture journal season seasons seed starting sewing she-shed skies snake snow song sourdough spain spring springter squirrel Star of Bethlehem storm storms suffering summer sunflower sunflowers sunrise sunset sunshine tea tea exchange tea house Tea party tea time Tea Time Magazine teacup teacup exchange teapot texas Thanksgiving Through Love's Eyes tiramisu tomatoes travel Tribute Tulips turkey turkey soup turkeys Turnbull Wildlife Refuge video walk walk the dogs walking wedding wildlife winter wolf zucchini