My 6 year old son is a HUGE fan of pumpkin pie. Last week we made a pie together, and almost every night for a week he enjoyed a slice after dinner. So tonight, he asked if we could make another. I happily obliged. As I set out to make our pie from my stockpile of Libby’s canned pumpkin, my little guy said…”Wait!” Can we use real pumpkin? We have a bunch outside on the front step!” So we set out together to make our pie from fresh pumpkin.
I do love having canned pumpkin on hand, it is one of the top 10 super foods!! I like to add it to cakes and brownies and omit the fat. My kids also love pumpkin bread and cupcakes, so I like having it available.
Making pie from fresh pumpkin is more nutritious and actually quite simple. Make sure that you use the small sugar pumpkins.
First, we scrubbed our pumpkin clean. Then I cut it down the middle with a long serrated knife. We scooped out all the stringy fibrous material and seeds with a sturdy ice-cream scoop. (You can save the seeds and roast in the oven with melted butter salt and brown sugar).
Quarter the pumpkin, place it on a baking sheet with some butter and brown sugar and a little salt. Roast it in a 350 oven (i cranked up the convection). Let it roast until it is tender, about 35-40 minutes or so.
Let cool. When you can comfortably handle the pumpkin with your hands, peel off the skin and discard.
Puree the pumpkin in a Cuisinart, blender…or whatever you have.
Preheat oven to 425…mix together:
1 3/4 cups of pureed pumpkin
3/4 cup sugar
1 tsp salt
1 tsp cinnamon
1 /4 cloves
1 tbls vanilla extract
1 1/2 cups of heavy cream
1 9″ deep dish pie shell
Mix it all together simply in a bowl with a wire whisk…that’s it!! Pour into pie shell and bake at 425 for 15 minutes, lower temp to 350 for 40-50 minutes