Pumpkin To Pumpkin Pie! (PHOTOS)
Seeing as Big Joe is off today, and I’m playing “Jersey’s Favorite Hits” from 10am-3pm, I thought I would write about something Joe would really enjoy: FOOD!
So, what do you do in February with that pumpkin you grew for last Halloween? Turn it into food! Homemade Pumpkin Pie, start to finish!
Cut the pumpkin into halves, and then quarters, and scoop out the seeds, and the “stringy stuff.”
Then, cut into smaller pieces, and steam them in a double-boiler, on the stove, for about 30 minutes, or until the pumpkin is soft, and separates from the skin.
Use a spoon to carefully remove the pumpkin “meat” from the skin. Throw away the pumpkin skin!
Puree the pumpkin. A hand blender works best. You want a smooth consistency.
Now mix the pie contents! (See above photo) To 3 cups of the pumpkin “glop,“ add:
1.5 t ground cinnamon
1 t ground cloves
1 t ground allspice
1/2 t ground ginger
1/2 t salt
4 large eggs
1 can evaporated milk
1/2 t vanilla
Mix well with a blender (see photo above).
Pour into pie crust. Use a prepared crust, or your favorite pie crust recipe (I included my crust recipe in a Thanksgiving Apple Pie blog, here at nj1015.com, back in November).
I found that this recipe makes 2 pies. And, don’t worry. The “mix” is very watery…it will all bake off.
Bake at 425 degrees for 15 minutes, then turn the heat down to 350, and bake for another 45 to 60 minutes, or (longer) until a toothpick or knife, inserted in the center, comes out clean.
Let cool a few minutes, then ENJOY!