Okay, so I’m not your average food blogger, why, I’m not even a food blogger!! However, I do like to bake, and the holidays are the perfect time to do so, and it’s also the best time for us non-food bloggers to show off our creations…right? So, here’s my not-so-perfect homemade pumpkin pie filling that I think turned out PERFECT…if I say so myself!!
So, my husband buys two of these cute little pumpkins and says, “look, it has a recipe on it – why don’t you and Brody make one.” So, of course I wanted to make him happy, so I made it. While ‘trying” to read the instructions, on that little label, I thought perhaps (if you’re like me) some might not be able to read it since it’s so small. Don’t worry, here’s the instructions on that very small label…and better ones if you ask me!!
- a small pie pumpkin (or 1-1/2 cups of pie pumpkin)
- 1/2 cup sugar
- 1/2 cup brown sugar
- pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 3 eggs
- 1/2 cup evaporated milk
- 1/2 cup water
- an unbaked pie crust (note – the picture below shows the wrong pie) oops…wrong pie shell!
- powdered sugar to hide your mistakes!! of course this is optional
**You’ll also need a sharp heavy knife to cut pumpkin in half, deep pan or baking dish, foil
To clean your pumpkin – cut off stem – cut pumpkin in half and remove all the seeds. Don’t worry if you can’t get off all the stringy stuff – it will come off better after it’s been baked in oven.
Cut pumpkin in squares and place in large baking dish or pan, cover w/foil and bake on 400 degrees for 30 minutes or until tender.
Scoop out flesh from the skin (remove the stringy stuff) and puree until smooth.
Add sugars and spices to pumpkin puree and mix until smooth. Then add eggs and blend just until mixed. Add milk & water and blend just until mixed.
Pour filling into unbaked pie crust (I bought mine) and place in oven – and be careful not to spill it. You could also pour most of the filling in crust, then place in oven, and then pour the rest of the filling in. I spilled mine 🙁 so be careful.
Bake at 375 degrees for 1 hour (or until set & crust is a light brown) – Mine took longer to bake.
NOTE: Don’t over mix the eggs or milk. I’m sure I did, but it still turned out PERFECT!!!!
Okay, the moral of this story is not to throw away your messed up pumpkin pie…just hide it with powdered sugar or a dollop of ice cream or whip cream.
Oh, and I didn’t tell you that I drop a serving spoon on top of pie AND my 4 yr old stuck his finger in it…all before I got the first picture taken…that’s why I had to hide parts of it. AND…when I went to slice it for the above picture, it fell apart….but let me tell you, it tasted mighty fine and I’m sure my husband would be proud…but I’m not telling him the whole story!!!
Happy Baking Everyone!!