I Like to Cook
So I just made my first pumpkin pie from a real pumpkin! Well, technically, my husband made the pies, but I made the pumpkin puree’. It wasn’t as hard as I thought it would be. I’ve yet to taste the results, but they looked awesome.
So I went off some advice I saw in a video. I got two small-ish pumpkins from a pumpkin festival my town had last weekend. I cut them in half (to reduce baking time), wrapped each half in tin foil, and put them on a baking sheet. With the oven at 200 degrees, I baked them for somewhere between 4 to 5 hours. I was going to leave them for 6, but I started smelling the pumpkin flavors and decided to check on them. Low and behold, they were done.
I scooped the seeds and stringy guts into one bowl, and scooped the flesh into another it was a little hard because the flesh was SO soft! I managed to get most of it. I blended the puree with a stick blender and spread it out on a baking sheet to cook at 300 for 20 minutes. I did that because the water was separating from the puree, and I thought it would fix that problem, thicken better, and have a deeper flavor if it had a little time to cook at a higher temperature. Luckily, that did the trick!
While the puree was in the oven, I did my best to rinse the guts off the seeds. I sorta of lost a good number of seeds down the drain (it’s harder than it seems), but I still got a large batch cleaned off. Once the puree was out of the oven and in a bowl, I coated the seeds in oil and seasonings and put them in the oven to roast. They came out a little burned, but not terrible. I bagged them up for my husband to take to work (nuts and seeds are his favorite snack)!
I didn’t feel like making pies once all that was done, since I had been doing chores all day. My husband stepped up to make the pies for me, since he wanted to be a part of the process. So I texted him the recipe and let him have at it.
Between those two pumpkins, he made four pies and a pumpkin cake-ish experiment. We plan to keep one for ourselves, take one to bible study, we already gave another to the neighbors, and with the last one, we’ll cut it into slices and give them out to homeless people in our community.
We’re visiting another pumpkin patch on the 20th. I plan to buy a whole mess of pumpkins and experiment with different flavors, sweeteners, and recipes. Maybe I'll even try different kinds of pumpkins! If you have any unique pumpkin pie recipes, please let me know! I’m so excited!
So I went off some advice I saw in a video. I got two small-ish pumpkins from a pumpkin festival my town had last weekend. I cut them in half (to reduce baking time), wrapped each half in tin foil, and put them on a baking sheet. With the oven at 200 degrees, I baked them for somewhere between 4 to 5 hours. I was going to leave them for 6, but I started smelling the pumpkin flavors and decided to check on them. Low and behold, they were done.
I scooped the seeds and stringy guts into one bowl, and scooped the flesh into another it was a little hard because the flesh was SO soft! I managed to get most of it. I blended the puree with a stick blender and spread it out on a baking sheet to cook at 300 for 20 minutes. I did that because the water was separating from the puree, and I thought it would fix that problem, thicken better, and have a deeper flavor if it had a little time to cook at a higher temperature. Luckily, that did the trick!
While the puree was in the oven, I did my best to rinse the guts off the seeds. I sorta of lost a good number of seeds down the drain (it’s harder than it seems), but I still got a large batch cleaned off. Once the puree was out of the oven and in a bowl, I coated the seeds in oil and seasonings and put them in the oven to roast. They came out a little burned, but not terrible. I bagged them up for my husband to take to work (nuts and seeds are his favorite snack)!
I didn’t feel like making pies once all that was done, since I had been doing chores all day. My husband stepped up to make the pies for me, since he wanted to be a part of the process. So I texted him the recipe and let him have at it.
Between those two pumpkins, he made four pies and a pumpkin cake-ish experiment. We plan to keep one for ourselves, take one to bible study, we already gave another to the neighbors, and with the last one, we’ll cut it into slices and give them out to homeless people in our community.
We’re visiting another pumpkin patch on the 20th. I plan to buy a whole mess of pumpkins and experiment with different flavors, sweeteners, and recipes. Maybe I'll even try different kinds of pumpkins! If you have any unique pumpkin pie recipes, please let me know! I’m so excited!
