Saturday, October 27, 2012

Peter, Peter, Pumpkin Eater

I was all about helping with this kitchen adventure. Sticking my hands in and pulling out the guts was my favorite part of carving pumpkins when I was little! I baked this baby for an hour and a half at 250 and the skin came right off. Then I popped it in the food processor and strained it. Ready for pie!

The recipe I followed came from here but I made a few adjustments. I substituted 1/4 tsp pumpkin pie spice instead of using cardamon, and used extra cinnamon & nutmeg instead of ginger.
The pumpkin we had made enough for two pies, but we froze the rest for another time (probably Thanksgiving...pumpkin pie is a favorite in my family!)
I busted out the good china for this treat. The extra steps were totally worth the finished product; the flavors were really fresh and the color was so much more intense! I'm on the hunt for other uses for our pumpkin! 

Any ideas??
xo Steph


  1. Pumpkin bread! Cookies! Muffins! Smoothies! Oatmeal! ;)
    Bars! Pasta! Milkshakes! Can you tell I love pumpkin? ;)

    Your pies look awesome!

  2. I have never tried to bake an actual pumpkin to make a pie,. but you made it look really easy!