Make Pumpkin Pie from Your porch Pumpkin

Do you still have a pumpkin or two on your porch as fall decorations? Try making your own fresh pumpkin puree for pumpkin pies, soups, and breads for the rest of the holiday season. I've found that one good jack-o-lantern sized pumpkin can make 10-14 pies. That is a lot of food from one fall decoration!

It is extremely easy to make your own pumpkin puree for pies. You'll also get to feel the excitement and pride that comes from making something from scratch.

First, wash your pumpkin really well with soapy water and dry. Then, use a large knife (CAREFULLY) to cut the pumpkin into quarters, then cut the quarters into manageably sized chunks (about 3 inches). Remove the seeds and most of the stringy, messy stuff. Get out a large stock pot and fill it with about 5 cups of water. Add your pumpkin and cover. Do not attempt to peel the pumpkin. Simmer over medium-high heat until the pumpkin cooks down. When the pumpkin is done, it will be a darker orange color and will smash easily with a butter knife or fork.

Place small amounts of the fully cooked pumpkin in your blender and puree the pumpkin. You can package and freeze any remaining pumpkin for later, or keep in the refrigerator for up to a week.

For pumpkin pie (makes 2):

Mix 20 ounces of your freshly pureed pumpkin with 2 cans of evaporated milk, 4 eggs, 2 tablespoons of cinnamon, a pinch of ginger, 1- 1 1/2 cups sugar, and a pinch of pumpkin pie spice, if you have it. You can use nutmeg and cloves or whatever but cinnamon and ginger are absolutely crucial. While I put 1 1/2 cups of sugar in the pies for guests, I always reduce the sugar to 1 cup for my family. It still tastes wonderful, but is much healthier with less sugar.

If you only want to make one pumpkin pie, cut the recipe in half, only using 10 ounces of pumpkin, one can of milk, 1/2 cup- 3/4 cups sugar, and 2 eggs with your cinnamon and ginger.

Bake in 425 degree oven for 15 minutes, then reduce the heat to 350 and bake for 45 minutes to an hour, or until the edges are brown and a fork stuck in the middle comes out clean.

For a healthy and EASY alternative to crust, sprinkle a thin layer of uncooked oats onto your greased pie pan before adding the pumpkin. You can also use crushed graham crackers the same way. There is no need to add butter or other fats to crust every time you make your pumpkin pie.

-Elaine Russo
TopCookbooks.com