Home Made Pumpkin Pie from Scratch

Ingredients:
1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.

2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).

3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it's done.

4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).

5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set. By: Josh Martin
Click here for a brief history of pumpkin pie
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Homemade Pumpkin Pie from Jacko Lantern Innards

A few years ago when I carved a jacko-lantern, I couldn't help but think about all the wasted food. So, I developed a method to remove the pumpkin meat without baking the pumpkin, making it impossible to use it as a jacko-lantern. I use the pumpkin innards to make several things, but my favorite is a pumpkin pie. Once you try this recipe, you will never want canned pumpkin pie again.

Ingredients:
1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Use a sharp knife to carefully pierce the top of your pumpkin. Remove the knife and insert a pumpkin knife into the slot. Cut a circular opening around the stem.
2) Remove the top. Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
 
3) Use the same spoon to vigorously scape the pumpkin meat. Set aside the pumpkin meat in a medium bowl. The more you scrape from the inside, the more purée you'll have and the more your jacko-lantern will glow.
 
4) Steam the pumpkin meat for 30 minutes.
 
5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.
7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set. (Feel free to Facebook or tweet me for instruction how to make the Toy Story pumpkin below) By: Josh Martin Please Support My Sponsors: