Posts Tagged ‘fresh pumpkin pie’

Pumpkin from the Garden to the Table

Wednesday, November 30th, 2011

Pumpkin Pie

Why pumpkin pie – and not a Hubbard or an acorn squash pie?  Just about any hard squash will make an excellent pie, but because pumpkins are pretty bland and flavorless as a stand-alone squash, they get relegated to fillings for pies and breads.  Most winter squashes are pretty tasty on their own so why waste them in a pie!  Someone long ago figured out that if you mix enough sugar and spices with the pumpkin you get a darn good dessert.  And besides it’s good for you.

To make the pie shown, I cut a couple of garden pie pumpkins in half & cleaned out the seeds.  They were then baked in a covered roasting pan at 400 degrees for about an hour until soft.  I got out my trusty old Foley Food Mill and enlisted Noel’s expertise at turning the crank to puree the pumpkin pulp.

Fresh cooked pumpkin is a lot moister than what comes out of a can so I just cut back on the amount of liquid normally called for in recipes.  In fact this year I replaced the usual milk with coconut milk.  I had 2/3 of a can leftover from a coconut curry that I had made earlier in the week and thought why not give it a try.  It worked very well.  With all the strong spices in the pie you don’t really notice the difference unless you’re looking for it.

Basically I started with the standard pumpkin pie recipe from an old Better Homes and Gardens cookbook and branched out from there.  E-mail me if you want an exact recipe but cooking is an experiment waiting to happen – so what are you waiting for??