Toucie and Daddy went to a pumpkin farm recently. They went on a hayride, puzzled their way through a corn maze, saw an emu (and an emu egg!), picked a pumpkin, and took not one single picture for mama.
The pumpkin that Toucie brought home was adorable and small. She marched it right into the kitchen and announced that she wanted to carve it into a jack-o-lantern, then bake it into a pie. I am happy to assist such decisiveness!
Let's pick up here...post-jackolantern and pre-pie. We cut the pumpkin in half and baked it at 350 degrees for about 40 minutes until it was soft.
Toucie scooped the cooled pumpkin out of its shell and into a measuring cup...we were going for 2 cups of pumpkin.
2 c cooked pumpkin
1 1/2 c heavy cream
1/2 c raw sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
(preheat oven to 425)
She mixed all the ingredients in a bowl and beat well. Then into the pie crust it went. Our pumpkin was not a special "sugar pumpkin" or "pie pumpkin"...it was a run-of-the-mill jackolantern type, so the flesh was not the rich, orange color that we normally associate with a perfect pumpkin pie. (We didn't care!)
The pie goes into a 425 degree oven for 15 minutes, then we turned the temperature down to 350 for another 40 minutes of baking time.
The MOST delicious pumpkin pie we've ever had. No kidding.
I think it lasted about 11 hours :)