A Pumpkin Pie in Pictures

Pumpkin pies are easy to make and a forgivable medium to cook with. You can measure somewhat carelessly and switch up your sweetener and still get something wonderful. Here’s how we made our most recent pie.

We picked a pumpkin we’d grown ourselves. Ten seeds gave us only four pumpkins. it wasn’t a great year for them.

We washed it and put it in the oven. We cooked it, seeds and all.
Saying good-bye to the pumpkin.

While it baked for an hour, we did other things.

We cut it in half and let it cool.
We assembled the ingredients and mixed them in a blender. Here is where you can get creative. Find the spices you want, add a dash of vanilla and two or three eggs, pick your sweetener. I like a half cup of sugar and a fourth cup molasses but you can add more or less and use honey or syrup. Don’t forget the cooked pumpkin and a 12 ounce can of evaporated milk.
Pour into your favorite pie crust. I use Trader Joe’s. I like to add some cinnamon and molasses to the top.

I used a Made in the USA metal pie pan, as recommended by Sister Pie.

Bake on a metal tray until the center doesn’t look liquid–about an hour. The crust was so flakey, a piece fell off when I moved it. And we had some pumpkin seeds and flesh left for the chickens.

Allow it to cool and top with whatever suits your fancy. We decided that coconut whipped “cram” was a wonderful choice.

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