October 6, 2013 § Leave a comment
I’m certainly no baker, though I am coming around to it. When my sweet suggested that we make a pumpkin pie from a real pumpkin I was a bit overwhelmed by the idea. That said – homemade puts the canned pie to shame. Here my how to:
1 small – medium pumpkin
1/2 tsp of ginger, allspice, nutmeg and cinnamon (each!)
1/2 cup milk
1/2 cup heavy whipping cream
1 cup honey
4 whisked eggs
pie crust (I recommend graham cracker crust!)
What to do:
Preheat oven to 350 degrees. Carefully cut pumpkin in half with a serrated knife. This took longer than expected and I ended up cutting it almost all the way and then forcing it open with my hands.
Place a sheet of aluminum oil on a baking sheet. Place pumpkin cut side down. Depending on the size of your pumpkin, it could be awhile before the outer shell can be penetrated by a fork. I thought this would be a quick step. It took an hour.
Remove pumpkin from oven once soft. Scoop out insides into a boil and blend with spices. Turn oven up to 400 degrees.
Add milk, heavy whipping cream, whisked eggs and honey.
Fill pie shell and insert into 400 degree oven and let bake for about 50 minutes to an hour.