Friday, November 21, 2014

Pumpkins pumpkins pumpkins...

Growing up I have lots of memories of my mom cooking.  She's an amazing cook (I know I've said that before but its true) and she taught me everything I know...or should I say TRIED to teach me!!  (I am a little hard head)

One of our favorite things to make - especially at Thanksgiving time was Pumpkin Pie.  Oh my goodness but my mom made the BEST Pumpkin Pie!!  BUT...growing up and eating my moms pie and than other peoples pie I always noticed there was something a little different about her pie...hers was kinda a brownish-orange color, kinda the color of the spices used in it while every other pie was orange...WEIRD I know but it was a fact!  And I found that I perfered the flavor of my moms pie over others......

It wasn't until I was a teen that I understood mom never used canned pumpkin...she always used fresh pumpkin...pumpkin she rendered down herself left over from Halloween. 

Canned pumpkin (or pre-bought pies) uses orange food coloring so you always get that orange color to your pie!  Since getting married I've followed in my moms footsteps and I've never used canned pumpkin...I've just rendered my pumpkins from Halloween down and freeze it so I can use fresh pumpkin all year long!  

I've had a lot of friends over the years ask me how to render down a pumpkin!  I know a lot of people get spooked with the taught of rendering a pumpkin but seriously its as easy as 1 - 2 - 3!!  I've shared this with lots over the years and I figured I should just wright it down now!  


1.  Cut in quarters and remove the seeds 
(Save the seeds if you wish to dry them and add seasoning) 
2.  Chop up into smaller pieces 
(Some people prefer to keep the pumpkin in two larger haves to bake) 
3.  Microwave in a covered dish until the pumpkin skin is very tender
(You can bake at this point on a cookie sheet but I prefer to microwave-its faster) 
4.  Once tender let cool 
5.  Once cooled cut of skin 
6.  Place in a blender and blend pieces until smooth
7.  Place 3 cups portions in bags and freeze  (3 cups is enough to make 2 pies) 
(some people like to can theres)

1.  Cut in quarters and remove the seeds 

2.  Chop up into smaller pieces 

3.  Microwave in a covered dish until the pumpkin skin is very tender

5.  Once cooled cut of skin 

6.  Place in a blender and blend pieces until smooth 

7.  Place 3 cups portions in bags and freeze  

Once you have your pumpkin rendered down your ready to make Pumpkin Pie!!  
Its really an easy recipe and it taste so GOOD!!  Its Seth and Joshuas favorite pie!!  

(I usually always double this so I can have 2 pies) 

2 eggs slightly beaten 
3/4 cups sugar 
1/4 tsp cloves 
1 2/3 cup evaporated milk 
1 1/2 cups pumpkin 
1/2 tsp salt 
1 tsp cinnamon 
1/2 tsp ginger 
1 pie shell or crust 

Mix filling in order given.  Pour into pie shell.  Bake in preheated  425' oven for 15 minutes.  Reduce heat to 350' and continue baking for 45 minutes or unitl knife in middle comes out clean.  Then with whip cream and ENJOY 

Gather all your ingredients 

Place all ingredients in bowl

Mix well

Pour into pie shell

Bake at 425' for 15 minutes 

VERY IMPORTANT...reduce heat to 350' and continue to bake for 45 minutes 

Cool and ENJOY 


Linda said...

You are too funny, but I love you just the way you are! I never could understand how people could just waste all that great pumpkin after Halloween. Some people just don't know what great pie is, (big grandpa) I really never liked pumpkin pie until I started making it this way.

Suzi said...

Totally agree mom!! Thanks for being an amazing teacher!