Although I had great intentions, I actually didn't get a chance to make a pie until the day after Thanksgiving....which was actually ok. We made our own little turkey the next day, and the pie was a perfect accompaniment.
As many of you remember, we grew many varieties of pumpkins, but the ones I really wanted to try for pies were the Connecticut Field Pumpkins. I had never used my own pumpkin in a pie before, so I needed help...and serious advice. That's when Botanical Brain (Jessie Keith) pulled through for me. Not only did she give me step by step instructions, but she also shared her own personal pie recipe. How lucky can a girl get.
I chose the steam baking method...just as I had done with my butternut squash the day before. Cut in fourths. Place skin side up in a baking pan. Add enough water to cover the bottom.
Seal up tightly with aluminum foil. Bake at 350 degrees for approximately an hour,
or until a knife slides easily through the flesh.
Let cool slightly, then scoop /scrape the pumpkin from the skin. (Don't wait too long, because they will suck up the water from the pan as they are cooling).I actually used 2 pans and a large slotted spoon. I wanted to get as much of the liquid out as possible.I would scoop, let the water run into the other pan, and press a tablespoon against it to push even more liquid out.
Then I put the pumpkin in the food processor and pureed until smooth. Too bad I don't have a baby, as this would make great baby food :)
Ok, here's Botanical Brain's recipe:
BB: "My specialty! There's nothing better than fresh pumpkin pie. I grow 'Winter Luxury' pumpkins every year just to make fresh pie. Here are my instructions for processing the pumpkin
(Taken from a blog I wrote a while back)":
I followed BB's recipe to a T. I DID have to cook for a little over an hour, but every oven is different!
I was able to make 2 pies from 1 medium sized pumpkin.
I used heavy cream. We did sneak a piece before it had thoroughly cooled. A-M-A-Z-I-N-G! This will be my go to recipe from now on. After I let it cool, it firmed up perfectly. Perfect pumpkin spice flavor. We may have to repeat at Christmas.
Gluten Free Tip: We made one pie with a ready made crust. I do not cook with regular flour due to my daughter's celiac disease, so I chose a ready made crust to avoid cross contamination. I then poured the remaining mixture into a pie pan without a crust to make a gluten free pie. It was perfect after chilling. I think next time I may pour into custard cups and make a pumpkin custard.
Please visit me (Prince Snow Farm) and Botanical Brain, and all of our other gardening friends at YourGardenShow.com. I practically live there during the growing season. It's a must for gardener's everywhere!