A few weeks ago I helped out at our local community center with pumpkin carving. As I was chatting with some of the kids one of them asked, “Can this be made into pie?”
“Oh, yes,” I answered. “I always turn mine into pie.”
Now granted, I suppose there are better and worse types of pumpkin varieties for “best pie practices,” but I honestly use whatever I have. I proceeded to explain that when the jack-o-lantern starts to sag, they need to get a move on it. “It’ll start to grow gray hair,” I explained. I told them to throw that part away and cook the rest down, and then whir it up in a food processor. It wasn’t a step by step, just a quick explanation . . . answering the question and alerting them to the possibility.
My daughter had the same thing happen to her while carving with a child, and she was quick to answer “Yes!” too.
I love that kids ask, don’t you? It shows they’re putting two and two together. Hmm? Pumpkins . . . pumpkin pie?
Well I know for a fact that we have a couple Jack-O-Lanterns out on the porch starting to sag, so if you don’t mind, I best be off . . . I’ve already committed to taking a couple of pies to the community center Thanksgiving dinner . . .
Here is my favorite pumpkin pie recipe. I like this one because I’m too lazy anymore to separate the eggs and whip the whites. And rather than evaporated milk, this recipe uses condensed milk to get the sugar and milk all in one.
2 cups of pumpkin puree
1 (14 oz) can condensed milk
2 large eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
9 inch pie crust
Preheat oven to 425 degrees. Whisk ingredients until smooth; pour into crust. Bake 15 minutes. Reduce temperature to 350 and bake 35-40 minutes more until knife comes out clean.