This year I planned to make pumpkin pies from pumpkins rather than the can in an effort to save some money and make more pumpkin pies than usual. So I bought a huge pumpkin for $4 and thought I had it made. I gutted and removed the skin and boiled the pieces then put it in the blender to mush it up. The next day I was bragging at work that I am going to make soooo much pie. Then my baking plans came to a screeching halt as my coworker advised me that there are baking pumpkins and jack o lantern pumpkins. WHAT?! I proceeded to scour the internet for “uses for jack o lantern pumpkins.” I found a great website that guided me through using my pumpkin goop in a pie recipe after all. What a relief because I had a LOT of pumpkin goop!
So I learned I just had to remove any excess water that rises to the top when the mix is left to sit for about 24 hours. I was lucky enough that I didn’t have any water to remove. My goop was pretty darn thick! I also learned that extra eggs in the recipe helps. This site is the exact recipe I used and it was excellent! I also used the evaporated milk substitute I describe in yesterday’s post.
Do you use canned or fresh pumpkin?