PUMPKIN PIE
Grammy’s Homemade Pumpkin Pie
From Scratch
Prepare the Pumpkin:
Remove stem from pumpkin, cut in half, scrape out and set aside insides (you can keep the seeds for toasting).
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Lay the pieces cut side down on a baking sheet.
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Bake at 350°F for about an hour or until easily pierced with a fork. Let it cool.
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Peel and discard the skin off the meat of the pumpkin, beat until smooth or use a food processor.
Filling:
Mix Well
2 cups pumpkin puree
1 ½ cups (12oz. can) evaporated milk
¼ cups sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
Pour mixture into pie shells. Bake 15 minutes at 425°F, Reduce to 350°F and bake 45 minutes or until knife comes out clean. Let it cool and enjoy!
ROASTED PUMPKIN SEEDS
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Prepare the Seeds:
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If you plan to carve your pumpkin, cut a hole around the top. If you're using the pumpkin for a pie, you can cut it in half to make it easier to remove the insides.
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Scrape out the insides with a spoon or ice cream scoop, separating the seeds from the pumpkin's pulp.
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Place the seeds into a strainer and rinse thoroughly with cold water. You will need to use your hands to remove any remaining pumpkin bits. You can also put the seeds in a bowl of water and they should float to the top, leaving the pumpkin leftovers at the bottom.
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Dry your seeds well with paper towels.
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Roast the seeds:
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Heat oven to 300°F. Toss seeds in a bowl with butter or olive oil and seasoning, making sure each seed is coated. Spread seeds onto an ungreased baking sheet. Bake at 300°F for 20-30 minutes or until lightly browned and crispy. Let cool before enjoying.
Below are several seasoning blends you can play around with.
Seasoning Blends
Easy Blends
*Ingredients are per cup of pumpkin seeds*
Traditional
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2 teaspoons olive oil
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Salt & pepper to taste
Italian
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2 teaspoons olive oil
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1/4 cup grated Parmesan
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1/2 teaspoon of Italian seasoning
Sweet
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2 tablespoons melted butter
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1 tablespoon brown sugar
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1/2 teaspoon cinnamon
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Pinch of salt
Savory
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2 tablespoons melted butter or drizzle of olive oil
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1 teaspoon seasoned salt
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After roasting, add 1 teaspoon of white vinegar
Spicy
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2 teaspoons olive oil
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1/2 teaspoon Cajun seasoning or cayenne pepper
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After roasting, add 1 teaspoon lime zest
Tips:
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Use just enough butter or oil to coat the seeds.
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Make sure you don't have too much excess olive oil or butter on your pan, it can burn easily.
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You can use melted butter or olive oil and other oils like coconut, grapeseed, sunflower or whatever is your favorite.
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Play around with quantities of ingredients to your liking!
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Complex Blends
*Ingredients are per 1/2 cup of pumpkin seeds*
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Ranch
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1 teaspoon olive oil
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1/2 teaspoon sea salt
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1/4 teaspoon onion powder
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1/4 teaspoon parsley
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1/4 teaspoon garlic powder
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1/4 teaspoon dill
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1/8 teaspoon dry mustard
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1/8 teaspoon celery seed
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1/8 teaspoon paprika
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1/8 teaspoon black pepper
Pizza
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1 teaspoon olive oil
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1 tablespoon grated Parmesan cheese
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1/2 teaspoon basil
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1/2 teaspoon oregano
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1/4 teaspoon sea salt
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1/8 teaspoon garlic powder
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Dill Pickle
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1 teaspoon olive oil
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1 teaspoon white vinegar
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1 teaspoon dill
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
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1/8 teaspoon black pepper
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Sweet & Spicy
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1 teaspoon olive oil
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1 tablespoon brown sugar
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1/2 teaspoon sea salt
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1/8 teaspoon cayenne pepper
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1/8 teaspoon black pepper
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Pumpkin Recipes we Love!
Tip: If the recipe calls for 1 can of pumpkin, use just shy of 2 cups of fresh pumpkin puree.
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How to Make Pumpkin Puree
Many of these recipes call for pumpkin puree. If you want to use fresh pumpkin, don't worry - it's easy to make!
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Preheat oven to 325 degrees F (165 degrees C).
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Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
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Bake in the preheated oven, foil side up, 1 hour, or until tender.
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Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
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Recipe from http://allrecipes.com/recipe/22935/pumpkin-puree/