Wednesday, November 26, 2008

Elbow Deep in Pumpkin

Done. Finally. What a stinkin' mess, but totally worth it. When my parents came up to see is in October, we stopped at a pumpkin patch and got three gargantuan pumkins. The other day I had this crazy idea where I would bake, puree then can all the pumkin, with which I would make pumpkin pies for Thanksgiving from scratch. The plan went pretty well, except that I only did two of the three pumkins. Here is a pic of the final outcome. I even have PLENTY of pumkin left for my friends, so watch out, friends. You will probably be getting some very soon. For all those poor fools who will be getting some of my pumpkin, here is the recipe I used for my pumpkin pie, as shown here. As a rule, I figured out that three cups of puree is equal to one 16 oz can of Libby's pumpkin.
2 ea Eggs, slightly beaten
3 cups pumpkin puree, provided by eMiLy
3/4 c Sugar
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Ginger
1/4 ts Ground Cloves
1 1/2 c Evaporated Milk (12 oz)
2 ea 8 inch pie crusts.
Combine filling ingredients in order given; pour into pie crusts. Bake 15 minutes at 425 degrees, reduce temperature to 350 degrees, and bake an additional 30 minutes or until knife inserted near center comes out clean. Cool.


Dave, Mandi and Blake said...

Crazy girl, i can't believe you did all that! Looks so delicious, your hard work paid off!

Adam and Nikki said...

Your pumpkin is so devine, so worth the effort. I am so glad that I was worthy to be able to taste your hard work. Thank you so much!

***LIZ*** said...

Wow, Suzy homemaker, next year are you going to grow the pumpkins too? I bet the pie was delish! Can't wait to see what you think up next.