Fresh Pumpkin Pie

Disclosure: the pumpkin above did not become the pies below.

Pumpkins aren't just for decorations. They make tastey pies too! 

PUMPKIN PUREE

Pre heat oven to 400 degrees

cut pumpkin into slices and scrape seeds (don't throw seeds away!)

place pumpkin slices in a cassarole dish with 1/2c water, flesh side down

cover with foil and bake 30 min - 1 hr (until soft when punctured with fork)

cool

scrape the pumpkin flesh from the skin and puree in food processor

(if saving for later, freeze in 1 1/2c amounts for making pies later on)

(throw the pumpkin skins in your compost pile or feed to your chickens)

CRUST

In a food processor, pulse 1 1/4c flour and 1/2tsp salt

add 6 tbsp cold butter and 4oz cold cream cheese

pulse until it looks like bread crumbs

add 2-3 tbsp cold water while pulsing until it forms a ball

roll out on a floured surface

place in pie pan

PIE FILLING

Preheat oven to 450 degrees

in a bowl, combine:

 1/2c sugar

1/4c brown sugar

2 tbsp flour

1/2 tsp salt

1 1/2 tps cinnamon

1/2 tsp ginger

 1/2 tsp nutmeg

1/4 tsp cloves

add two eggs

1 1/2 c pumpkin puree

1 c evaporated milk or 3/4 c if your puree is really wet

pour into crust

bake 15 min

reduce heat to 350 and bake 20 minutes

place pie ring around crust to prevent scorching and bake an additional 20-25 min

cool on a rack

SEEDS

Preheat oven to 450 degrees

rinse seeds

boil in salt water for 10 min

drain

spread 1 tbsp of olive oil over a baking sheet

sprinkle seeds over baking sheet

bake on top rack about 10 min

HURRAY! You just made fresh pumpkin pie and didn't waste one tiny bit of this amazing vegetable!