You know that tomorrow, November 1st, you will need to do something with the twenty five pumpkins you bought cheap yesterday. Why not go traditional and make Pumpkin Pie?
15 ounces pumpkin puree (See below for how to make it)
14 ounces of sweetened condensed milk
2 large eggs
teaspoon of cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
You can buy or make a pie crust.
Whisk the pumpkin, milk, eggs, spices (all ground up) and salt in a bowl until smooth. Pour into the pie crust and place in oven already heated to 425 F for 15 minutes.
Reduce the temperature of the oven to about 350 F and let it continue to bake for about 30 to 40 minutes or until you can insert a knife one inch from the crust and it comes out clean. Then you just need to cool it and garnish it! Might I suggest whipped cream?
There are three ways to transform an uncooked pumpkin into the puree used in baking:
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast . In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. For silky smooth custards or soups, press the pumpkin puree through a sieve.
Cut the pumpkin in half, discarding the stringy insides. Peel the pumpkin and cut it into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill
Cut the pumpkin in half, discarding the stringy insides. Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above