How To Make A Completely Homemade Pumpkin Pie
Making Pumpkin Pie Mash:
Take a medium to large size pumpkin and cut it in half. With the inside up, scoop all the pulp out and the seeds. Set the seeds aside for later. (Recipe for pumpkin seeds to follow!)
I grabbed the pulp by tearing it away from the sides of the pumpkin. You can use a spoon if you like. Try to get as much of it out of the center as possible. When I had both sides cleaned out, I cut each pumpkin half into four sections. These I placed in a pan large enough to hold them and I added about two inches of water to the pan and heated it over medium heat for around 45 minutes. When the pumpkin was soft on the interior I then let it cool so I could handle the pieces. This can also be done in an oven, but I think this one was easier.
Using a pastry cutter, strip the meat out from the skin of the pumpkin as you see in the upper right corner of the image above. When you have this cleared out, you can take a potato masher to it or a hand mixer. You can use any method you like to get it blended into a smooth consistency. When this is finished use the following recipes for your pie!
Recipe For Pie Crust
2 C Flour (For Organic use unbleached, organic flour)
1 t salt (sea salt is a good substitute here)
1/2 C oil (Use 1/4 C olive & 1/4 C Sunflower for organic)
1/4 C milk (your choice of organic milk)
In a bowl sift the flour and the salt together in a large mixing bowl. In a separate cup measure your oil and add the milk to it. Add this to the flour and stir with a fork until it balls up, Work this into a ball with your hands and cut in half. Lay half of the mixture in between waxed paper and roll into a thin layer for he bottom of your pie pan.
Makes 2 medium sized crusts.
For the edges I used fork tines to add decoration. Double the recipe if you are working with a larger dish or would like extra pie crust for covering the pie or lattice work. Bake according to recipe for filling. This may also be baked in oven for 10 minutes at 350 degrees to set the crust aside for later.
Print the recipe for your file:
1 C Pumpkin Seeds (The amount varies according to the size of your pumpkin. An average sized pumpkin will have about a cup of seeds inside.)
*1/4 T salt (use sea salt. Salt choice is not an issue in an organic diet, but sea salt is preferred. Then again, salt is optional.)
1 C water (for soaking seeds)
Separate the seeds from the pumpkin pulp by rinsing seeds in cool water. Soak seeds in a solution of sea salt and water for about two hours. Drain seeds and dry with a paper towel and sprinkle with additional salt if desired. Bake at 350 degrees for about 10 minutes or until seeds are plumped up and crackling. Servings 4.
This year I tried something really different. I baked the pumpkin I had for Halloween into pumpkin mash for pie filling. This was my first experience with it and I am really pleased with the way it turned out. I talked to my aunt about this just last week.
I painted my pumpkin with a face so it was still in great condition for Thanksgiving.
This baking method for pumpkin pie was new to me as it was an organic recipe project. My sweetheart is using a soy - free and organic diet so I wanted to create a meal and some goodies he could enjoy without worrying about reading the ingredient labels on them. The beauty of making things yourself is you know exactly what is in it.
You can use a regular recipe and apply substitutions of similar ingredients so that the end result is healthier for you. Not into organic foods, yet? No worries. Add the ingredients you have on hand... Enjoy!
Recipe For Pumpkin Pie Filling
2 C Pumpkin Mash
1 Can Evaporated Milk
2/3 C Sugar (substitute organic sugar, Agave, or Stevia)
1/2 T Pumpkin Pie Seasoning
2/3 C Sugar
1 sheet of foil cut into strips.
Preheat Oven to 400 degrees. In a bowl, combine mash, eggs, and salt. Mix with hand mixer until combined. Slowly fold in sugar (or sweetener.) Add milk a few ounces at a time mixing well. Add the pumpkin pie spice, mix until blended. Pour into pie shell. Place foils strips around pie's edge so that the crust will not burn. Bake for 10 minutes then reduce heat to 350 degrees. When a toothpick inserted comes out clean take out of oven and serve.
Pie serves 6, mixture however is enough for 6 medium sized pies. Filling may be refrigerated for 3 days.