Our pumpkin patch field trip was Friday. Now my kids are FULLY in the spirit of the season. We don't do the freaky Halloween stuff. No decapitated heads hanging from our doorway, or dead people coming up from a patch of soil in the front yard. No sir. I hate that part of Halloween, and frankly, don't understand it. There is enough terror and nasty war going on in this world to create a time to romanticize it. But I do love Halloween. Black cats, spider webs covered with dew, turning leaves, jack-o-lanterns, candle light, dark evenings, being something that you are not normally for a day. I just love the season.
In that spirit, the kids and I made today: "Fall Foods From Scratch Day". lol! Cyan made a pumpkin pie, and Alex made cheesy zucchini bread (I will post recipe and picture later).
It is surprisingly easy to make a pie from a real pumpkin. And also surprising how often I don't get around to doing it.
1 pie or cheese pumpkin
Cut pumpkin in half and take out the seeds. Bake for one hour in a 400* oven or until a fork can go through skin easily. Let cool for a couple hours and peel. Then chop up the inside and scoop it into a blender. Blend until very smooth.
From Pumpkin to Pie Recipe
1 1/2 cups pumpkin puree
3/4 cups sugar
1/2 tea salt
1/4 tea ground ginger
1 tea ground cinnamon
1 tea flour
1/4 tea nutmeg
2 eggs, lightly beaten
1 cup evaporated milk
2 Tbs water
1/2 tea vanilla extract
1 9-inch pie crust (homemade or otherwise)
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry crust (in pie pan). Bake at 400* for 15 minutes, and then turn the oven down to 350* and bake for 35 - 55 minutes or until pie is set in the center. Allow to cool at least 1 hour before cutting. (recipe adapted from For the Love of Pumpkins)
Serve with good dose of whipping cream and enjoy!