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Friday, October 26, 2012

Pumpkin Pie from a pumpkin (dairy free, too :)

Homemade pumpkin pie from a pumpkin (not a can) is something everyone should try making at least once. It isn't nearly as difficult as one would think. I even had success with it as a dairy free recipe.

Here is my very simple and extremely tasty recipe:
2 pie crusts
1 pie pumpkin (the small ones not the carving kind)
3 eggs
3/4 cup sugar
1 cup milk (almond, cow, or evaporated all work great)
1/4 tsp. pumpkin pie spice
1/2 tsp. vanilla
whipped cream: optional, and highly recommended
Slice the pumpkin, scoop out pulp and seeds.  Then roast in a pan of water in the oven at 350 for 35 minutes, or steam slices in a steamer until soft. 
Set aside to cool. 
Prepare pie crusts.  Peal off the skin of pumpkin and place in food processor or blender.  Add eggs, milk and spices and puree.  Pour into pie crusts and bake at 450 for 15 minutes, then turn down the oven to 350 and bake another 30-35 minutes until the center is done.  Remove from oven and serve with whipped cream.
There is something very wonderful about eating a pumpkin pie from a pumpkin!  Yes, it adds a step, but you will feel like you accomplished something special and can justify a second piece! 
You also will have pumpkin seeds you can roast....that recipe is next!

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