About this time of year we all get cravings for Pumpkin Pie. Its something that is sorta bred into our brains as the weather turns colder and fall comes on.
Tis not a good idea to make pumpkin pie out of traditional Halloween pumpkins. These pumpkins are grown for making
Jack O Lanterns and not made really for eating.
To make pumpkin pie, from a pumpkin use pumpkins that are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. There are many varieties of culinary pumpkins, and heirloom varieties are highly prized for their taste and texture. Among the best are the Small Sugar, Winter Luxury, Cheese, Golden Cushaw, and Rouge Vif d’Etampes.
Cut the pumpkin half and put it in a little water in a microwavable safe dish. Simply cook about ten minutes, like you would acorn squash, or spaghetti squash. Drain first, then take out and scoop the inside out with an ice cream scooper. Then put it in a blender to refine it more. You could also steam a pumpkin instead of using a microwave.
This is a fun project for kids and adults, and guess what – a pumpkin pie made this way will always taste better then from the canned variety. Its fresher, of course.