| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Oct 25 2011 : 07:18:02 AM
I'm getting two organic pie pumpkins this Friday in my CSA delivery and I want to make a pie for Halloween night. I'm only finding recipes that call for "canned" in the measurement of 15 oz.
Having never done this before, how on earth do you make a pumpkin pie from...well, a pumpkin?
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| 3 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Oct 25 2011 : 09:12:22 AM
Hey Jonni,
I'll post it on a new thread. I do hope you try it, this one has so much flavor the honey is a wonderful compliment to the pumpkin and spices :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| FebruaryViolet |
Posted - Oct 25 2011 : 08:57:14 AM
Thanks, Sharon! It certainly sounds doable. There are so many pumpkin pie recipes, but the one I've always held onto (but never made) is the Martha Stewart New England Sugar Pumpkin pie that was in her original cookbook. It has loads of spices, which I like...I swear, the pumpkin pies I eat around here are just....bland.
I'd love to have your recipe, though, since I've got two pie pumpkins coming my way. One for Halloween night and another for just a Wednesday :)
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Calicogirl |
Posted - Oct 25 2011 : 08:52:58 AM
Jonni,
I cut the pumpkin in half and scoop out the seeds and stringy stuff. I then place it cut side down in a baking dish and fill with water about 1/2 inch. Roast in oven (I have mine at 375) for about half an hour. When cool, peel the skin, cut into chunks and if you have a food processor puree the flesh. A little time consuming but SO MUCH better!
I just use the same amount of fresh as canned. Do you have a recipe in mind? I have a wonderful Honey-Pumpkin Pie recipe if you would like 
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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