Roasting a Pumpkin
- Set your oven to 375F.
- Wash the pie pumpkins and cut them in half & quarters.
- Scoop out the seeds & stringy ‘guts.’
- Save the seeds to roast separately.
- Place the pumpkin halves or quarters, open side down, on a lightly oiled baking sheet and roast until tender—about an hour.
- Let the pumpkin cool enough to handle. Scoop out the sweet & tender flesh.
- Roasted pumpkin freezes well if you can’t turn it into some special right away.
Fresh Pumpkin Pie
- 2 cups of roasted pumpkin flesh
- 1 9-inch pie crust
- ¾ cup brown sugar
- 2/3 cup heavy cream
- 3 eggs
- ½ tsp. salt
- 1 ½ tsp. salt
- 1 ½ tsp. cinnamon
- 1 tsp. ground ginger
- ½ tsp. nutmeg
Place the roasted pumpkin in a strainer over a bowl to drain excess water. Let sit for at least an hour. If you decide to let it sit overnight, be sure to cover & chill. Preheat oven to 350F.
This recipe calls for baking the crust BEFORE adding the pie filling. At this point, roll out the crust and place it in the pie pan. Oil a piece of foil and place it, oiled side down, on the pie crust. Fill with pie weights or dry beans. Bake 15 minutes. Carefully remove the foil & bake another 5 minutes. Let cool a bit.
In the meantime, whirl the strained pumpkin, sugar, cream, eggs, salt, and seasonings in a blender or mixer until smooth.
Pour the pumpkin mixture into the crust. Bake until pumpkin mixture is set, about 45 minutes. Use the ‘clean knife blade’ test—insert a butter knife gently into the center of the pie. If the knife comes out clean, the pie is done! Let cool to room temperature until set before serving—a t least 2 hours.