Straight Out of the Pumpkin- Pumpkin Pie

My kids and I had a wonderful time this past weekend carving pumpkins and making pumpkin pies. The kids were amazed that you can actually make pumpkin pie out of pumpkins. We had a blast and we made some memories that will last a life time.

This recipe was a joint effort between my sister and I. We had a really good time followed by a slumber party complete with spooky movies.

Tip- use a pumpkin scoop when scooping out the “meat”. Doing this will save time later in the recipe.

We used a medium sized pumpkin and it yielded two nine inch pies.

Here’s what you need:

1 pumpkin

1 12 oz. can of evaporated milk

4 eggs

2 tbsp. butter

1 tbsp. vanilla

1 tbsp. cinnamon

1 tbsp. nutmeg

1 1/2 c. brown sugar, packed

2 – inch prepared pie crust.

Here’s what you do:

Scoop out and carve your pumpkin. If you use your pumpkin scoop, you should have a large mixing bowl full of pumpkin that kind of looks like orange shredded potatoes.   Next, in a large pot, add shredded pumpkin and cover with water and boil until translucent, about 10 minutes.

Next, drain well. Very well.  After draining you need 2 cups to makes the above recipe. Any leftovers can be frozen for future use.

Add your two cups of pumpkin and the other ingredients to a blender or food processor.  It will be very runny and should not have any lumps. Pour mixture into 2 prepared pie crusts. Bake in Preheated 325 oven for 50 minutes.

Cool completely. Serve with homemade whipped cream. Recipe follows:

1 cup heavy whipping cream

2 tsp. vanilla

3 tbsp powered sugar

Beat ingredients with an electric mixture until creamy.