Just in case you still have one sitting around from the Fall (Read 572 times)

Trent’s Pumpkin Pie* Ingredients: 1 pumpkin, about 3 pounds 2 cans of sweetened condensed milk 3 eggs 4 tsp vanilla 5 ounces (by volume) white sugar, or more to taste 6 ounces (by volume) brown sugar, or more to taste 7 tsp pumpkin pie spices, or more to taste** To Do: - Cut pumpkin in half, scoop out seeds and bake cut side up on a cookie sheet at 450 degrees for about an hour. Then cool and scoop out the soft pumpkin. - Drain pumpkin in a colander for about an hour. - Mix all the ingredients together, holding out one cup of pumpkin. Puree in a food processor. Then mix in the remaining pumpkin. - Place into a pie crust, homemade if possible. - Bake at 400 degrees for 15 minutes, then 350 degrees until done. The Pie is done when it is cracking on top and the crust is approaching a mahogany brown color. - Cool thoroughly and enjoy. * or feel free to use butternut squash, or cushaw, or acorn squash, or really just about any winter melon that fits your fancy. ** I mix my own by grinding together orange peel, lots of cinnamon, some crystallized ginger, allspice and nutmeg, but you can also use the store-bought stuff.

Canned pumpkin? What is that?

You can use any winter squash or any pumpkin. The big jackolantern pumpkins tend to be a bit more watery and have less flavor, but they work fine. They are not a whole lot slower than working with the canned stuff because most of the prep time is going on while you are doing something else (i.e., it is in the oven or in the collander, and you can forget about the pumpkin while it is there). As long as it is firm on the outside and feels heavy, it should be fine. I find the best flavored pumpkins / squash are these: Jarrahdale: Hubbard (blue here, also comes in orange and green): Cushaw (orange here, also comes in green stripes): Cinderella:

And this too, Long Island Cheese:

Stop Trent, please. I'm struggling, because one leg wants to sit in the chair and the other leg wants to go to the store and get the stuff to make a pumpkin pie! I don't have the recipe, but my brother-in-law (a chef) is making his "famous" pumpkin cheesecake next weekend. mmmm mmmm. I can see that I'm going to have to do a few extra miles this week. I've always used the canned too, but I think I'm going to try your recipe next time.