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Pumpkin To Pumpkin Pie! (PHOTOS)

pie in oven
Homemade Pumpkin Pie...from "scratch." (Craig Allen photo)

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!

pumpkin
One homegrown Halloween pumpkin...in February. (Craig Allen photos)

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!

pumpkin half
Cut and Scoop.

Cut the pumpkin into halves, and then quarters, and scoop out the seeds, and the “stringy stuff.” 

steaming
"Chunks" steaming in the boiler.

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.

pumpkin meat
Scoop out the "meat," throw away the skins.

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.

mixing
Mixing! Its watery, but don't worry!

Now mix the pie contents! (See above photo) To 3 cups of the pumpkin “glop, add:

1C sugar

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).

pie
This recipe will make 2 pies.

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.

pie piece
Here you go, Big Joe! This pie is DELICIOUS! (Craig Allen photos)

Let cool a few minutes, then ENJOY!

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