Take it from Farmer Teresa, this is one of the best ways to make pumpkin pies. It’s fresh, fun, and pure pumpkin…right down to the pulp! If your holiday festivities call for pumpkin pie, here’s your chance to make…and taste…an all-American classic from scratch.
Roasting the Pumpkin – The First Step
Wash the outside of your pumpkin prior to cutting in several pieces. Remove the pulp-seed mixture with a strong spoon. Next, place the newly cut pieces on a cookie sheet. Add water to the cookie sheet. Bake at 350 degrees for 45 minutes. Cool. Scrape off the pumpkin flesh into a container – don’t worry if the pumpkin flesh seems stringy (that’s natural). Drain off any excess water.
Puree the Pumpkin – Second Step
Puree the pumpkin flesh using a blender. Blend until smooth.
Make & Bake the Pumpkin Pie – Third Step
Substitute your favorite canned pie mixture with your newly pureed pumpkin in your favorite pumpkin pie recipe. (You can use the extra pureed pumpkin in smoothies, breads, pies, pancakes, or other recipe. Freeze the rest until a later date.)
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