Don’t let your carved pumpkin go to waste! You can actually cook it up and use it for your Thanksgiving Pumpkin Pies. This is what my mom did when I was growing up and it makes even more sense since the pumpkins were so expensive this year (did anyone else notice?) My favorite part of the idea of being self reliant is you don’t waste anything. This recipe is DELICIOUS (I have pictures to prove it…including a picture of me when I was 3 having taken a bite and sometimes half the pie out of all 13 pies my mom had made…uh….we have large Thanksgiving dinners, if you couldn’t tell 😉 Here are the directions, straight from my mom…
Cooking your Jack-O-Lantern pumpkin:
Wash and cut up Jack-O-Lanterns into 4-5 inch square pieces. Pressure cook in 1 C. water for 10-12 minutes. (If you don’t have a pressure cooker, see the NOTE:)You will not need to add any more water with the next batches since they seem to “grow”water. Drain, scoop out of peeling, and blend in blender until smooth. (I freeze in 7 C. packages which make 2 pies.) This pumpkin is wetter than canned pumpkin it needs to have liquids cut down in regular pumpkin recipes. (I use extra pumpkin in place of the liquid called for.) Or it can be used in exact measurements with any apple sauce recipe.
NOTE: If you don’t have a pressure cooker, simmer in covered pan for 30-45 minutes or until soft and tender.
3 1/2 C. Jack-O-Lantern pumpkin
3/4 C. sugar
1/2 t. salt
1 1/2 t. cinnamon
1 t. ginger
1 t. nutmeg
1 t. cloves
3 eggs (or 3 T. dry egg powder + 1/3 c. water)
1 C. dry non-instant milk
1 9-10 inch pie shell with edges crimped high-filling is generous
Thoroughly combine all of the above. Pour into unbaked pie shell. Bake at 400 for 50 minutes or until knife inserted halfway between center and outside comes out clean. Cool.
Want to learn more about the specifics of an electric pressure cooker? Click HERE.
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