I swear, cleaning out the freezer is going to add a few pounds around the middle but who can resist pumpkin pie?
We are gifted alot of fresh produce from our close neighbors Dave and Liz. Their gardens are HUGE and since there is only the two of them (all their children are grown and out on their own) they are very generous in sharing their bountiful harvests. Dave loves to grow the vines .... pumpkin, squash, cucumbers, zucchini ... you get the picture. He considers it a big challenge to grow the biggest and most abundant vine vegetables in the State! Well last year he must have gifted us over 200 pounds of zucchini, squash and pumpkins ... yes, you read that right ... 200 pounds. Now you understand why I need to pump up the baking as to clean out the freezers!
Loving this recipe for pie crust, it is the only one I use and if you read their post ....the recipe is from the Farm Journal Pie Cookbook of 1965!!!! That was the year I was born!
After I prepare the crust, I move onto the pie. Since I use pumpkin from the garden and not from a can, I use this method to freeze our pumpkin in the fall when we either harvest it or are gifted some.
To prepare fresh mashed pumpkin...
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
After preparing the mashed pumpkin, I freeze it in containers or freezer bags in 2 cup portions. When planning on baking a pie, remove from freezer, thaw well and strain through cheesecloth to remove excess water.
I use this recipe for pumpkin pie and have never been disappointed!
Preheat oven to 400 degrees F (200 degrees C)
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into the prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Sorry for this picture ..... I had to take it quick before the last piece was snapped up!
Remember to give your loved ones a hug!