• Jenn

Happy Halloween & Pumpkin Pie

Happy Halloween all!

I hope you all had a fun and safe Halloween Night.

Since it is only November 1st I feel like I can slide one more post in about pumpkins before the chaos/cheer of Christmas begins.

As stated in my last post we grew 9 pumpkins that I was able to process for the Pumpkin Spread (see my last post) and 15 pumpkin pies! Making the pumpkin puree was no easy feat, let me tell you, I had a big hiccup right in the middle of pureeing.

The think about pie pumpkins that I've learned this year is that they are tougher than the average pumpkin. My previous experience pureeing pumpkin has been on just a regular pumpkin. This was my first year using pie pumpkins and they are significantly thicker than a regular pumpkin. After cutting the pumpkins up I had to cook them for over 2 hours just to soften the pumpkin enough to get the skin off and get them to puree.

The challenge was that my blender did not have enough power to get the job done. About halfway through the pumpkins my blender had had enough and stopped working. So we had to go out and buy a new blender. I had very little time to select a new blender but I did as much research as a could in my limited time. The Ninja seemed to be the way to go. It had enough power and came with some extras that I always wanted. I wanted the blender to have enough power to puree my pumpkin plus do sauces and stuff next summer when I get tomatoes. I also really wanted the food processing bowl as I find myself frequently needing a food processor for my fudge business.

I included a link to the blender we selected on amazon for your convenience.

Once I had a better blender I was back in the business of making pumpkin pies, which are my absolute favourite pie! Pumpkin pies are quite easy to make, especially if you buy pre-made pie crust. I make my pie crust from scratch using Tenderflake lard and the included recipe for pie crust, it is on all the boxes.

TIP: When I puree pumpkin I freeze it in freezer bags. I put exactly 1 1/2 cups of pumpkin puree so I have exactly what I need for 1 pie.

Once the pie crust is made, or bought, what ever your preference, the inside is quite simple. This is my grandmother's Pumpkin Pie recipe:



2 eggs

2/3 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp all spice

sprinkle of salt

1 1/2 cups pumpkin puree

1 can condensed milk.

Mix all of the above ingredients together in bowl. Pour into pie crust. Cook at 350 for 35-45 min or until browned on top.

Happy baking my friends and a very Happy Halloween!


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