It’s not hard to make a pie from an actual pumpkin! This recipe needs 3 cups of pumpkin, but pie pumkins often yield more than that. Any excess can easily be frozen for future pies, muffins, pancakes, cornbread, polenta, cookies or other fall goodies. Makes 2 pies.
- 1 medium-large heirloom pie pumpkin
- 1 cup brown sugar
- 1 cup white sugar
- 2 tbsp molasses
- ¼ tsp ground cloves
- 3 tsp ground cinnamon
- 3 tsp ground ginger
- 1 tsp salt
- 4 eggs, slightly beaten
- 2 cups milk, scalded
- ¼-½ cup pecans, finely chopped (optional)
Prepare the pumpkin: (Can be done well in advance.)
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Preheat oven to 350°.
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Remove the stem from the pumpkin, cut it in half lengthwise and scoop out the seeds and guts.
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Lightly oil a rimmed baking sheet and place the pumpkin halves cut-side down, optionally with a cinnamon stick inside them. Roast in the oven until the skin is well browned and the pumpkin is very soft to the touch, about 30-45 minutes.
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Remove from oven, allow to cool at least enough to handle, then scoop the flesh out of the pumpkin.
Prepare the pie:
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Preheat oven to 450°.
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Place rolled-out pie doughs into pie plates. (If making your own pie crust, add pecans to your dry ingredients as you make the crust.)
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In a large bowl, combine all ingredients (except pecans) with 3 cups of pumpkin and mix together. Pour this mixture into unbaked pie crusts. Lightly sprinkle some additional cinnamon on top of the pies.
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Bake for 10-12 minutes, until crust is light brown, then turn down heat to 350° and continue baking for 30 minutes or until pie is firm when you shake it.