Fall is my favorite time of year. Pumpkins can be found all over and depending on the size- they are relatively cheap!
Already this fall we have purchased a pie pumpkin and a package of five mini pumpkins. This allowed us to create four different activities for my activity loving four year old! More information on what we did with our tiny pumpkins coming later. Today let’s talk about making a pumpkin pie from scratch!
A pie pumpkin cost us about $3. In full disclosure I wanted a can of puréed pumpkin, but Greenwood Walmart had none available for grocery pickup. But this meant a learning opportunity for both myself and my preschooler.
Making pumpkin pie from scratch is actually very simple, and then the seeds can be roasted!
Directions for Roasting a Pumpkin
1. To roast a pie pumpkin, first break off the stem. Slice it in half and scoop out the innards. If you plan to roast the pumpkin seeds set them aside, or if not go ahead and toss all the guts out. Heat oven to 350* and rub the inside of the pumpkin with cooking oil; I used vegetable- canola or olive oil works as well. Place the pumpkin upside down on a sheet pan and cook for 45 minutes. When done they will be a light golden brown color and fork tender.
2. Scrap the meat from the pumpkin skin and blend in a food processor, blender, or just mash with a potato masher. Really anything goes so long as you are making the pumpkin a smooth consistency.
Ingredients
-2 large eggs
-1/2 cup packed brown sugar
-1/3 cup white sugar
-1/2 teaspoon salt
-2 teaspoons cinnamon
-1 teaspoon ginger
-1/4 teaspoon ground nutmeg
-2 cups pumpkin purée
-1 1/2 cups evaporated milk
-1 flaky pie crust
Instructions
1. Preheat oven to 425*.
2. Beat the eggs, add sugars, salt, and spices together; add in purée and milk. Beat together until everything is mixed.
3. Pour into pie crust. Cook for 15 minutes at 425, lower temperature to 350 and allow to continue cooking for 45-55 minutes.
To Roast Pumpkin Seeds
Tip: When you scoop out the inside of a pumpkin there is a lot of gooey yucky slime involved. Rinsing with cold water will turn that loose from the seeds, toss the stringy goop and save the seeds.
1. To get a good salty flavor on your seeds boil in salt water for 15 minutes before placing in the oven. Salt to your preference.
2. Preheat your oven to 400*. Regardless of seed size 400* is the right temperature to roast on. Small seeds will be done as fast as five minutes while larger seeds could take up to twenty minutes. Check often, when they begin turning a light brown they are ready.
For more adventurous seasoning add a few teaspoons of oil and toss with your favorite herbs and spices. Pumpkin pie spice, cinnamon, and sugar can provide a sweet snack while a blend of chili powder produces a savory flavor.
