My Pumkin Pie Adventure

One of my 15 before sixteen goals was to try a new recipe. In this post, I shared some pictures of our pumpkin picking adventure. After you've picked the pumpking, you obviously have to make something with it. Here is my pumpkin pie adventure:

I used this recipe

Ingredients:

-1 sugar pumpkin

-1 recipe pastry for a 9 inch single crust pie

-2 eggs

-1 cup packed light brown sugar

-1 tablespoon all-purpose flour

-1/2 teaspoon salt

-2 1/2 teaspoons pumpkin pie spice

-1 (12 fluid ounce) canevaporated milk

1. Cut pumpkin in half and remove seeds. I scraped the seeds out and then with a vegetable and finally a knife peeled away the pumkin fibers. ( The hairy looking things)

2. Gave the seeds to my grandmother, so she can give to my aunt in Ecuador.

3. After taking out the seeds and fibers, I proceeded to cut the pumpkin in chunks.

4. Put them into a pot of boing water

5. After letting it cool for a bit, I proceeded to peel the skin. Since it so soft it comes off easily

6. Once all is peeled, I put the pumpkin in the food processor, and made a vibrant puree. 

7. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

8. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

9. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

10. Enjoy!!!