Pumpkin Pie Recipes

Two ways to prepare a pumpkin for a pie

• 1) Oven method – Wash and remove seeds (Keep the seeds for roasting) from pumpkins. Halve pumpkins and bake cut side down on cookie sheets until they pierce easily, at 325 °F. Length of baking time depends on the size of the pumpkin. When cool, quarter pumpkins and peel off the outer skin. It should come off easily like the skin from a baked potato. If not, bake a little longer. You can also just scoop out the pulp from the skin. Mash or puree the pumpkin pulp (food processor also works). Should be the same consistency as canned pumpkin. We use this method at Stuckmeyer’s.
• 2) Stove method – wash; peal and remove seeds. Cut pumpkin into sections; steam until soft. Mash or puree the pumpkin pulp (food processor also works). Should be the same consistency as canned pumpkin.

Roasted pumpkin seeds. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250°F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.

This is the recipe I use to make pumpkin pies.

Pumpkin Pie

1 ½ c. cooked pumpkin

1 tsp. cinnamon

½ tsp ginger

¼ tsp allspice

½ tsp salt

¾ cup sugar

2 eggs lightly beaten

1 2/3 cups evaporated milk

1 unbaked pie shell

Mix pumpkin, cinnamon, ginger, allspice, salt and sugar. Add eggs with evaporated milk and mix well into pumpkin mixture. Pour into pie shell. Bake in oven at 325 °F for 40 – 45 minutes or until knife inserted comes out clean.

Pumpkin Pecan Pie

3 eggs, slightly beaten

1 c. cooked pumpkin

1 c. sugar

½ c. dark Karo syrup

1 tsp. vanilla

1 tsp. cinnamon

¼ tsp. salt

1 unbaked pie shell

1 c. chopped pecans

Combine eggs, pumpkin, sugar, Karo syrup, vanilla, cinnamon and salt. Pour into unbaked pie shell. Top with pecans. Bake 350 °F for 40 minutes or until knife inserted in center comes out clean.