Did you know you can make pumpkin pie from real pumpkins?
I thought you might want to know…..
……what with Thanksgiving around the corner and all.
You see….of course I knew about pumpkin pie.
And I knew that pumpkin pie came from Libby’s canned pumpkin.
But that’s where the thinking stopped.
I never even imagined making a pumpkin pie…..
…..from a real pumpkin.
I never really thought about where the pumpkin in the can came from or how one even put pumpkin in a can…..or that right now all across America there are actually people growing pumpkins to go into those cans.
Talk about incredible.
Talk about a game changer.
It has me thinking and wondering, though….
What else do I need to know?
Pretty soon you’ll tell me that…..
… milk and eggs don’t even come from Wal-Mart
“Real Pumpkin” Pumpkin Pie
2 cups of cooked mashed pumpkin
1 can Eagle Brand Milk
1 egg and 1 yolk
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 stick of butter
1/2 cup brown sugar
1/4 cup flour
1/4 cup coarsely chopped walnuts
Step 1: Pre-heat oven to 375 degrees.
Cut pumpkin into halves and then quarters.
Step 2: Cut quarters into 2″ slices.
Clean seeds and strings from each piece and remove rind from each quarter.
Put it into a large pan with about an inch of water.
Sprinkle 1/4 cup sugar over top of slices of pumpkin.
Bring to a boil.
Cover and reduce heat to medium.
Cook pumpkin until tender (about 20-30 minutes).
Pour it into a colander and drain for approximately 20 minutes until water stops dripping.
Step 3: Mash pumpkins for pie.
Step 4: Beat pumpkin, milk, eggs, salt, cinnamon, vanilla and pumpkin pie spice with a whisk until mixed well.
Batter will be lumpy.
Step 5: Add mixed ingredients to an unbaked 9″ pie crust.
Step 6: Sprinkle streusel topping on top of pie and bake 50-55 minutes or until done.
Note: Cooked pumpkin will make much more than 2 cups needed for pie. Divide remaining pumpkin into 2 cup servings and freeze.
I brought home real pumpkin pie to my family.
Who promptly ate every last piece.
It was amazing.
So Libby’s Pumpkin People….I’m wishing you and your cans well…..and I know this is your busy season…..so don’t worry…..I’ll be sure to keep the whole real pumpkin idea….
…..just between us
PS For more recipe inspiration…. check out my recipe page over at thistlewood.
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