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Last Updated: Jul 2nd, 2008 - 21:15:22 |
Here is a very easy and delicious recipe for a homemade pumpkin pie. You can actually make the pumpkin puree from scratch if you like, or you can buy the canned pumpkin at the store. There is also a whip cream and cream cheese pie topper recipe, and how to roast pumpkin seeds instructions.
Ingredients:
2 cups pureed pumpkin (see below to puree your own pumpkin or else buy the canned)
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust
Directions:
Combine all the ingredients and mix well in a bowl. When it is mixed, pour your pumpkin mixture into the pie crust. Place in your preheated over for about 1 hour or until the pie is set.
Now for your Topping:
1 pkg. cream cheese
1 cup whipped cream
½ cup powdered sugar
Mix these ingredients together and refrigerate.
When your pie has cooled, or just before you serve it spread the top with this.
Extra Directions:
1. What to do With Your Pumpkin Seeds.
2. How to Make Your Own Pumpkin Puree.
1. Remove the Seeds From Your Pumpkin.
Clean the pulp off of the seeds in a strainer. Let the seeds dry while you preheat the oven to F 250.
Put the seeds on a cookie sheet, you can drizzle a little oil (I like olive oil) on them and sprinkle a little salt on them.
Try to put the seeds in a single layer and stir them once and awhile as they bake.
Leave them in the oven for about one hour or until you decide they are done.
2. The Pumpkin Puree:
You will need approximately a 4 or 5 pound pumpkin.
When you remove the seeds from the pumpkin, also remove the stringy pulp that is in it.
Preheat the oven to F 350.
Put the Pumpkin on a cookie sheet lined with foil making sure the opening of the pumpkin is facing down on the cookie sheet.
Bake the pumpkin for about one hour, or until it is soft and tender.
Remove from the oven and set aside so the pumpkin can cool.
When it has cooled off scoop the meat from inside the pumpkin shell into a bowl.
Then get a masher or a mixer and mash until it is smooth.
You should have about 4 cups of puree to use in your baking recipes.
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