Elvy’s Pumpkin Pies – made with Fresh Pumpkins!

I know – finally Elvy posted something appropriate to the season, and you are welcome!

The wine bottle in the photo is there as a reference to how small pie pumpkins are (and also because it was handy, being already out on the counter for some unknown reason). Never cook Jack ‘O Lantern pumpkins, they are not food, but pie, or sugar pumpkins are small little bombs of flavor.

The night before I want to make pies, I cut the little suckers in half, scrape out the seeds (you can roast them too – but dry them first), place them face down on parchment on cookie sheets, and bake at 350 for an hour and a half. I leave them in the oven overnight to dry out a bit. If you don’t have the time to do that, you can drain the pulp in a colander until it is a mushy consistency.

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I always cook more than I need, and freeze what I don’t. One pumpkin will be enough pulp for at least one pie. But fresh pumpkin is also good in muffins, bread, cake, even cookies.

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Any remaining stringy things (pumpkin industry term) are easy to scrape out after they are baked. Then get the pumpkin ‘meat’ (another industry term) and mash it in a food processor, or with an electric mixer.

Anything you make from the fresh pumpkin will have the nicest, cleanest flavor of pumpkin you’ve ever tasted.

My pies didn’t even require whipped cream on top.

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Here’s the recipe:

I use rolled-up pre-packaged pie crusts, they are too convenient not to use, so my recipe is for two pies.

Pre-heat oven to 500 degrees

  • 1 cup cream
  • 3 cups milk
  • 6 eggs + 4 yolks
  • 2 teaspoons each, vanilla extract and salt
  • 2 cups pumpkin pulp
  • 2 cups dark brown sugar
  • 4 teaspoons grated fresh ginger *
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg* and allspice

Combine ingredients in order listed, beating well to incorporate each. Put into prepared pie shells, turn oven down to 300 degrees and bake for roughly 30 minutes – or until instant read thermometer reads 175 degrees.

There’s one warning that goes with this information – use at your own risk and don’t blame me when everyone insists on you doing it again – I hope everyone has a very happy, fun, Thanksgiving

* I keep both fresh, unpeeled ginger and nutmegs in a bag in the freezer, I don’t need to peel the ginger, and grate whatever I need of each with a micro-plane style grater.

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Love on a Half Shell

What happens when a thirty-something woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.

Three parts love, two parts grit…the perfect recipe to save a family

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4 thoughts on “Elvy’s Pumpkin Pies – made with Fresh Pumpkins!

  1. Thanks, Leah. I made two and we ate them both. Never even had company, just me and my hubby. It took a week, but they are both gone. The only thing I have to say for myself is at least there were some healthy vegetables in those pies. I have to quit cooking like this, I’m becoming dangerous.

  2. “remaining stringy things- pumpkin industry term” made me laugh out loud! 🙂 I love the recipe and the tip for using small pumpkins and not the big ones. I’m adding this pie to the holiday rotation. Question: How long does the pumpkin puree freeze? My husband loves pumpkin all year round and I have recipes for pumpkin bread, muffins, etc. I love to get the puree and save it for later.

  3. Hey Tracy – I’m glad you enjoyed the post – pie pumpkins are labeled ‘for pies’ or ‘sugar pumpkins’ and are always small. You can find them around right now, mostly in groceries like Whole Food, Ellwood and Thompson, or Good Foods Grocery.
    I can never make enough pumpkin puree to have it last longer than a few months, but I imagine it would be good for at least a year, as long as you use freezer bags (which I use). Happy cooking, and I know your Thanksgiving will be wonderful.

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