Yesterday, I made two pies. One blueberry with a homemade crust and store bought pie filling. The second was a pumpkin pie made completely from scratch.  

I grew that pumpkin in my garden this past, 2009 summer. The weather  was cooler and wet, not congruous to growing  pumpkins.  I was surprised to see how well that pumpkin developed. I planted it late. It was the first of July, and out of three plants that grew only one had a pumpkin.

Just before Halloween I brought it in the house and set it near the fireplace. Even though its color was a bright orange it deepened into a darker orange in the house.

I’ve cooked up fresh pumpkin before. I boiled them, like potatoes. This time I decided to bake the pumpkin. I cut it in half.   That in itself was no easy feat. I used a large knife that I couldn’t pull it of out the pumpkin. I ended up using a smaller knife. 

 I didn’t mention the pumpkin was big. It was, very big. Its pulp was three inches thick.

 Once I cut it in half I scooped out the insides. I set the seeds on the side, some were dried in the oven with salt and the rest are waiting, in the garage for spring.

I rinsed off the first half and rubbed melted butter over the edges, placed it skin side up on a baking sheet. The pumpkin didn’t fit on any of my cookie sheets; it hung over the sides by three inches- on all sides. I did say this was a huge pumpkin.

I baked it in a 425 degree oven for two hours until it was soft. After the first hour I poked it to see if it was done.

Once it was soft and cooked. I cut it in four large pieces and scooped the pulp into a bowl to cool. I used my blender and puréed the chunks. I poured three to four cupfuls into freezer bags. I repeated the process with the second half.

I now have ten bags of pumpkin frozen.

Prepare one pie

Using two to four cups cooked pumpkin, your choice.

Mix in one can evaporated canned milk (12oz)

Put in ¾ cup granulated sugar-

Keep going and add ¼ teaspoon salt

Intermingle, Pumpkin pie spice, one tablespoon

Now add two eggs, and mix together until blended.

*Pour into a prepared pie crust….

2 ½ cups flour

¼ teaspoon salt

3 tablespoons sugar

12 tablespoons cold cubed butter

¼ cup cold, or ice water…

I found out years ago, that to make a hard crust I would need to touch it a lot with my hands. Working a pie crust, or touching it will make a bad crust.

Here’s what I do instead.  I used a plastic sandwich baggy. -You can use a sandwich bag, or a freezer bag. Not a grocery bag. – I put in all the ingredients, and then I sat down and watched TV as I kneaded the bag.

Once it was all incorporated, I opened the bag, and used a spatula to scrap the sides of the bag.

I had to take the dough out of the bag for a minute to mush it into a ball. I put it back in the bag and set it in the fridge for about fifteen minutes. 

On a floured surface I used lots of flour to prevent sticking. I rolled out the dough to about three inches wider than the pie pan. Using a spatula I folded it, as I lifted it off the board. Then I unfolded it into the pie pan.

 I baked the crust for about four minutes, just to start the baking process.

I filled the pie crust with the pumpkin mixture. I didn’t pour it all in the pie crust at once. I put the pie on a cookie sheet in the oven. Then I finished filling it.

* It’s very hard to lift a filled pie plate off the counter, and then carefully set it in the oven. 

I baked it, on the center rack, in a 425 degree oven for twenty minutes. Then I lowered the temperature to 350, and checked it in forty five minutes.

 To check if the pie was done, I stuck a knife in the center and it came out clean.

My pie cooked forty minutes longer than I anticipated, and I checked it every ten minutes. I also lowered the oven temperature to 325 for that extra time.  I didn’t want the crust to burn.

 I am very grateful that I was able to grow this beautiful pumpkin!

I am very grateful I was able to cook it up, and freeze more for the months ahead!  

I am very grateful for the help I had making the pie!  

I am very grateful I can cook!  I love pie.

I took pictures of the pumpkin, and at a later date I will post them on this Blog.

The picture shown is from ars photo library

http://www.ars.usda.gov/is/graphics/photos/oct05/d260-1.htm