We like the flavor of real, fresh pumpkin.
You can also substitute butternut or buttercup squash or even sweet potatoes.
Prepare the pumpkin: Cut a pie pumpkin in half. Remove and discard seeds and pulp using a spoon or ice cream scoop. Cut flesh into chunks and place in a baking dish with a little water (2 Tbsp. for microwave; ¼ inch deep for conventional oven). Cover and bake until soft (20-30 min. microwave; 50 min. 400º conventional oven). Separate flesh from peel. Discard peel. Mash pumpkin until smooth.
Filling for one 9” pie:
2 eggs, lightly beaten
2 C mashed pumpkin
¾ C sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 2/3 C evaporated milk (NOT condensed milk)
Mix all ingredients and beat on low speed until smooth. Pour into fresh or frozen unbaked pie crust. Bake 15 min. at 425º; reduce heat to 350º and bake an additional 45 minutes or until filling is set and knife inserted in middle comes out clean. Cool and serve.
Leftover pumpkin? Here’s a great cookie recipe!
1 C sugar
1 C slightly softened butter or margarine
Mix together, then add to above:
2 C flour
1 tsp. each:
1 C mashed pumpkin,
1 tsp. vanilla
1 C raisins
Drop the stiff batter by spoonfuls on lightly greased cookie sheets. Bake 10-15 min. at 350° until lightly browned. Frost while still warm.
Frosting: 1 Tbsp. butter, ½ tsp. vanilla, powdered sugar, milk or water.
Kakai pumpkins seeds - Pepitas
Kakai pumpkins are an
excellent all around pumpkin. Use them for festive decor at first and then turn
their flesh and seeds into delicious treats. They are good for homemade pumpkin
pies and the seeds (also known as pepitas) are wonderful when roasted.
Barthel Fruit Farm