Pumpkin Pie

 

This is my mom’s recipe.  She makes an incredible pumpkin pie.  In fact she made one recently and my dad ate the entire thing to himself!  Isn’t he a lucky one!

With the other half of the fresh pumpkin I sliced it into four chunks and baked in the oven until fork tender.  My mom had warned me that fresh pumpkins that were not pie pumpkins, like mine, may be a bit wet for a pie but this one wasn’t bad at all.  Once cool, I peeled the skin off and pureed the pulp.  I set aside two cups for the pie in sieve to drain (the recipe only calls for 1.5 cups but per mom’s advice I used two).  I did as mom does again and with the rest of the purred baked pumpkin I added two cups per freezer bag and placed in the freezer.  Now I have pumpkin on hand for more pumpkin pies!

Josh made me a crust as he always does.  He used organic ingredients.  Otherwise I followed the recipe posted below and everything turned out perfect.  Josh says this is the best pumpkin pie he’s ever had, and I will admit it was on point but I still give the prize to mom!

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Pumpkin Pie

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recipe

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