Every November I make Pumpkin pies. Usually a lot of them, as we have friends who love them. We buy organic pumpkin close to Halloween, don’t carve them and then roast them right before Thanksgiving.
To roast them, I cut them in half and scoop out the seeds – we make toasted pumpkin seeds with those – then I quarter the pumpkin. Put the pumpkin quarters on a baking sheet and roast at 350º for around an hour until nice and fork tender. It will vary depending on how big the pumpkins are.
Once they’re roasted, let them cool, then scoop them out of the skin and puree in a food processor or blender until smooth. You can refrigerate the puree for up to three days or freeze it. We use the puree for pies mostly, but also pumpkin bars, cookies and muffins on occasion. Using fresh pumpkin is less expensive and much more delicious as well.
Here’s our favorite recipe. It makes two, 9-inch pies. Quite often I double it and make four.
3 cups pumpkin puree – we use fresh but you can of course, used canned pumpkin (not pie filling).
¾ cup Honey
2 tsp. Pumpkin Pie seasoning
1 tsp. salt
4 organic eggs
1 cup milk – we use raw milk but you can use any kind, even rice or soymilk
2 pie shells – we usually use whole wheat
Mix ingredients in the order given.
Pour into pie shell and bake,
10 minutes at 450º
40 minutes at 350º, or until firm and set.
Let cool to room temperature, or chill in the refrigerator and serve with whipped cream or vanilla ice cream. You can also wrapped the cooled pies well and freeze. Enjoy!
Read more, great posts at Pennywise Platter Thurdays here: http://www.thenourishinggourmet.com/2009/12/pennywise-platter-thursday-123.html
Read more, great posts at Real Food Wednesday here: http://www.cheeseslave.com/2009/12/02/real-food-wednesday-december-2-2009/