Pumpkin Pie

My Girl Scout Troop came over yesterday and we made Pumpkin Pie from scratch (well, almost)! The girls had so much fun. I wanted to tell you how to process a pumpkin, in case you want to make your own for your Thanksgiving table!

We started with a large pumpkin which was leftover from Halloween. We cut the pumpkin open, gutted it (removed the pulp and seeds), then cut it into smaller pieces. We then cut off the skin and placed the chunks of pumpkin pulp into a steamer. We steamed them for about 20-30 minutes, then processed the chunks in a food processor until we had puree. One large pumpkin gave us enough pulp for 7 pies, with about 8 cups of pulp leftover!

Each girl had more filling than would fit in her pie crust, so we took the leftover filling and baked it separately in a Corning-Ware dish. No crust, no gluten - perfect for my GF babe and myself!

Here's the recipe we used:

¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
2 large eggs
1 ¾ cup pumpkin pulp
1 can (12 fl oz) evaporated milk
1 unbaked 9” deep-dish pie crust

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually add evaporated milk.

Pre-heat oven to 425. Pour mix into pie crust and bake for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted in center comes out clean. Cool on rack for 2 hrs. Serve immediately or refrigerate. Note: Do not freeze pie!

Yummy!