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How to Turn a Pumpkin Into Pie
Making a pumpkin into pie is one of the most satisfying things you can do. I always feel like a true homesteading woman when I do this.
True, the pumpkin came from Wal Mart instead of my garden (It was on sale the day after Halloween – a big monster of a vegetable for only two dollars), but still it was tremendously satisfying.
I made the mistake of turning my pumpkin into pie on the same day. Next time, I’ll cook the pumpkin first, save just enough for one pie recipe while freezing the rest and then make the pie the following day.
Want to be truly self reliant? Then make your own sweetened condensed milk. While you’re at it, save some of the seeds and plant them in your organic garden next spring. Be sure to add the pumpkin guts to your compost pile or feed them to your chickens.
Pumpkin Into Pie - Step One:
Cut Up Your Pumpkin
You'll want a big, sharp knife to do this, something strong enough to cut through the tough rind.
Once you have the pumpkin cut into slices, cut away the seeds and stringy part until you have only pumpkin flesh and rind left.
Pumpkin Into Pie - Step Two
Save the Seeds, If Desired
Wash the seeds, coat them with a bit of olive oil and spread them out on an oiled cookie sheet.
Sprinkle with salt and bake these for roasted pumpkin seeds, if you like.
They are supposed to be incredibly good for you.
Unfortunately, I've never cared for pumpkin seeds myself, but a lot of people do like them.
Give the stringy bits to your chickens or throw the scraps into your compost pile.
Pumpkin Into Pie - Step Three
Cut Up the Pumpkin Rind/Flesh
The smaller you cup up the rind with the remaining flesh, the easier it will fit into your steamer, and the quicker it will cook, so feel free to go to town with this.
Pumpkin Into Pie - Step Four
Put Your Pieces in a Steamer
Put the cut up pieces in a steamer and let them steam for about 20 minutes. I took the lid off the pot for this picture, but obviously, you want to keep the lid on.
This was a massive pumpkin, so it took several sessions to get the whole thing steamed.
Test the pumpkin periodically by piercing it with a fork. When the pumpkin is tender, remove it from the steamer and allow it to cool.
Pumpkin Into Pie - Step Five
Puree the Cooked Pumpkin
Allow the pumpkin to cool and then slice off the rind. It will come off quite easily.
Then put the flesh in a food processer and puree it. Or you can mash it with a potato masher.
Pumpkin Into Pie - Step Six
Make the Pie Crust
I use freshly ground flour and coconut oil mixed with butter to make my pie crust. I'm sort of hoping the freshly ground grains and healthier oil will compensate for the fact that I'm eating pie.
Here are the ingredients:
- Two cups whole wheat flour
- One teaspoon salt
- Nine tablespoons coconut oil
- Three tablespoons butter
- Three to four tablespoons cold water more or less*
Place the flour in a medium-sized bowl and stir in the salt. Add the coconut oil and the butter, cutting it in with a fork and a knife until it resembles coarse crumbs, like it does in the picture above.
Then gradually add the water until it resembles a flexible pie dough, neither too sticky nor too hard to work with.
* I say more or less, because freshly ground flour has a much higher moisture content and will require less water, while whole wheat flour you buy in the store might use considerably more.
Add the water gradually, and use your own judgment. When it feels soft and pliable, but not too squishy, then you have enough water.
Lay a piece of parchment paper on your cutting board and set the dough on the parchment paper. Then cover the dough with another piece of parchment paper.
Roll the dough between the two sheets of parchment. When the piece is large enough to cover your pie pan, carefully peel off the top layer of parchment. Then lifting up the bottom piece of parchment, turn it upside down and drape it across your pie pan.
Pat your dough into place and then peel away the remaining piece of parchment paper. Pierce the crust with a fork several times to keep it from poufing up during baking.
Pumpkin Into Pie - Step Seven
Make the Filling
Here's the filling recipe:
- 1 3/4 cups pumpkin
- 1/2 teaspoon salt
- 1 3/4 cups condensed milk
- 2 eggs
- 2/3 cup brown sugar
- 2 tablespoons white sugar
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Mix these well and pour into your prepared crust. Place in a preheated, 425 degree Fahrenheit oven and bake for 15 minutes.
Then turn the oven heat down to 350 degrees Fahrenheit and bake the pie for another 30 to 35 minutes. The pie will be done when a butter knife inserted into the center comes out mostly clean.
Frugal Cooking Links:
Lentil Brown Rice Casserole - a family favorite!
Enjoy cooking your own healthy soy dogs!
Make fresh bread from whole grains with your grain mill.
Use roses from your homestead garden to make a delicious rose petal jam.
Try this delicious spaghetti pie recipe!
This almond spread is made from almonds and healthy oil.
A cheesy vegetable quiche your family will love.
TVP - What it is and why it should be on the shelf of every frugal homesteader.
This beefy bulgur vegetable soup recipe combines wheat berries and beef-flavored TVP.
Tips on baking with honey
Try this honey crockpot cake recipe!
Frugal Enchiladas - a family favorite.
How to make your own sweetened condensed milk.
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