Pumpkin Pie

So Halloween is over and we are basically done with the pumpkin that our kids carved or painted. I usually just throw the pumpkin a few days after trick or treat. But this year, I thought it's such a waste throwing it, and I hate wasting food. I just didn't know what to do with it. What can you do with pumpkin? A lot of things actually. The most obvious one would be pumpkin pie. You could also make pumpkin soup or pumpkin pancake, which by the way is available now at Egg Harbor Café until January if I'm not mistaken. I always order it but then it is only available for just a few months starting October. Anyway, back to pumpkin pie. This is what my daughter chose when I asked her what she wants me to experiment on, she wasn't too crazy about the soup or the pancake.

Anyway, before you can use your fresh pumpkin for your pie recipe, it has to be baked first.  Use a pumpkin that was painted on and not the one that was carved because the meat must be dirty already especially if it is sitting outside your front stoop. Wash your pumpkin well, dry it, take the stem out by banging it on the side of the table or counter. Cut the pumpkin in half, scoop the gut and seeds out and lay it face down on baking pan with parchment paper. Bake the pumpkin for 1 1/2 hour at 375 F.  Don't throw the gut and seeds like I did, I realized that the gut can be used for pumpkin soup and the seeds can be roasted.

Once cool, scoop out the meat. making sure no skin are included. Mash it well. You will be needing 2 cups of it. Depending on how big your pumpkin, you will probably have enough meat for 2 pies. Or you can make one pie and use the rest for your soup recipe. I'm actually thinking of experimenting on pumpkin soup next.

Here is my pumpkin pie recipe

Ingredients

2        cups       cooked pumpkin meat, mashed
1        can         condensed milk
1 1/2  tsp          cinnamon powder
1/2     tsp          salt
1/2     tsp          ginger powder
2        pcs          whole eggs
1        pc           Pillsbury pie crust
whipped cream for toppings

Procedure

Preheat over to 425 F.

In a bowl, beat the eggs, add salt, ginger and cinnamon.

Add in the condensed milk and pumpkin meat.

Pour over your pie crust.

Bake at 425 F for 15 minutes.

Then reduce the temperature to 350F then bake for another 45minutes.

Cool before serving. Best served with whipped cream.

My daughter said it is delicious, She wolfed down one serving in under 2 minutes. She even asked for another serving. This is after she ate dinner. So I guess it is a success!!!