Things You’ll Need:
- 10in. pie pan
- Crust (ready or homemade)
- Medium (ripe) pumpkin
- Spices, sugar, canned milk
Pick a pumpkin that is approximately Two pounds, or twenty inches in diameter, with bright orange coloring and tough skin. Nothing smooshy or green. Preheat the oven to 325* degrees farenheight. Keeping the oven rack about a third of the way up. Next, slice the top off as though you were going to carve it. Scrape out the seeds, saving them for next years crop! Place in the middle of a greased baking dish and onto the rack. Bake for approximately 45 minutes to an hour. Testing with a fork for done ness. Skin will pierce easily when poked with a fork. Do not over cook as this hampers your ability to remove the pulp from the skin. Remove from oven, let cool. Scrape the insides and top of the pumpkin, leaving skin to feed to the chickens. Place pulp in large mixing bowl with 1 can of condensed milk, 1c. sugar (wh), 1/2 tsp. each of the following: nutmeg, cinnamon, allspice. 3lg. eggs. Mix all ingredients. Pour into large sauce pan. Cook over medium heat stirring constantly. When the mixture begins to caramelize, remove from heat. Using your choice of crust recipes or pre-made. Pour pumpkin mix into dough (rolled) in pie pan. Raise rack to the center position in oven. Bake additional 45-50 minutes at 325* F. Use butter knife to slip into pie center when close to done. If it removes clean, the pie is done.
Tips & Warnings
- Prevent scotching with use of tinfoil placed around the edges of crust
- Also, can moisten edges with water to keep from scorching
- Be aware of possible scorched crust.
- Do not over cook the pumpkin, it is easier to scrape when the shell is still a little tough