Mrs. David's Garden Seeds®

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How To Make Pumpkin Pie

It is fall again! Every year about this time, you see posts of pumpkin pie and pumpkin spice lattes, pumpkin cookies, muffins, bread, cakes, donuts, and even pumpkin flavored drinks and coffee creamers. Pumpkin is delicious and a fall favorite for sure. Who doesn't love to look at all of the beautiful pumpkins on display at local farmers markets and pumpkin patches?

Learn how to make pumpkin pie with recipes that Mrs. David's Garden Seeds® has used for years. Harvest your own pumpkins from the garden instead of using pumpkin from a can. Canned pumpkin is easier and less messy but it is fun to harvest pumpkins and learn how pumpkin puree is made.

I have made many pies over the years. I have several recipes for pumpkin pie including cooking the filling on the stove, mixing baking mix with the pie filling and pouring into a crustless pan, and frozen pumpkin pie.

Pumpkin And Chickens

Did you know that you can eat pumpkin all year long? Pumpkin is healthy to give your chickens. It seems to clean out their intestinal tract of worms according to what some of the Tractor Supply employees. It is also good to give them chili powder for deworming. They do not taste the heat. They have just a few taste buds.

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Pumpkin Pie Recipe #1

This is a family pumpkin pie recipe that I have eaten since I was a little girl. We had pumpkin pie every Thanksgiving and every Christmas. As I got older, I found other pumpkin recipes and began making them during the fall. Everyone talks about pumpkin spice in the fall, especially when October rolls around.

You will need:

• 1 1/2 cups pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 4 slightly beaten eggs
• 1 cup milk
• 3/4 cup evaporated milk
• 1 pastry crust
  

Preheat your oven to 450 degrees Fahrenheit.

Thoroughly combine pumpkin, sugar, salt, and spices in a large bowl. Add eggs, milk, and evaporated milk to the pumpkin mixture. Blend together.

Pour into a nine inch pastry lined pie pan.

Bake at 450 for ten minutes. Reduce temperature to 325 degrees Fahrenheit and bake for another 45 minutes, or until mixture doesn't cling to a butter knife when inserted in the middle of the pie.

In my opinion, this pumpkin pie is best served ice cold with whipped cream. Cool Whip or vanilla ice cream also make good toppings.

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Pumpkin Pie #2

This pumpkin pie uses regular milk, not evaporated or sweetened condensed milk.

You will need:

• 2 cups of homemade pumpkin puree or solid pumpkin from a 16 ounce can
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 3/4 teaspoon salt
• 2 farm fresh eggs
• 1 cup of milk
• 1 layer of pie crust
  

Preheat your oven to 400° Fahrenheit. Place your pie crust in a nine inch pie plate. It can be homemade or an unbaked pie shell from the store.

Mix all ingredients together in a bowl except for the milk. Then add the milk and mix. Pour into the unbaked pie crust. Bake for 45 to 50 minutes or until a toothpick placed in the middle of the pie comes out clean.

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Pumpkin Pie Recipe #3

With this easy pie, you do not need a pie crust. You use one of those store bought baking mixes and it magically makes its own pie crust while it is baking. Awesome if you are in a hurry and you need a sweet dessert but you don't have time to make a homemade pie crust.

You will need:

• 2 cups of homemade pumpkin puree or one 16 ounce can of pumpkin
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 3/4 teaspoon salt
• 3 farm fresh eggs
• 3/4 cups of your favorite store bought (or handmade) baking mixes
• 1 and 1/2 cups milk
  

Preheat your oven to 350° Fahrenheit. Mix all of the ingredients together in a large bowl with a hand mixer. You can stir it together if you like but a mixer sure makes it a lot easier.

Pour the entire mixture into a deep pie pan. A regular pie pan is a little tricky because this pumpkin pie recipe is a bit liquidy and it is easy to spill it out when you put it in the oven.

Bake for 35 to 40 minutes, until a toothpick inserted in the middle of the pie comes out clean.

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Pumpkin Pie #4
Pumpkin Cream Pie

I have been making this pie for Thanksgiving since I was 19 years old when I found the recipe. I am not sure where I found it because it is handwritten but it may have been in a magazine. This does not get baked. It gets frozen and then it defrosts for 30 minutes before freezing. You will love it.

You will need:

• 1 regular sized package vanilla instant pudding (not the small size)
  
• 2 cups homemade pumpkin puree or a 16 ounce can of pumpkin
• 1 cup milk
• 1 teaspoon pumpkin pie spice (or add 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, plus 1/2 teaspoon cinnamon)
• 1 four ounce container of Cool Whip, thawed
• 1 prepared 9 inch graham cracker crust
  

Combine pudding mix, pumpkin, milk, and spices in a bowl. Mix slowly with hand mixer just until blended, about one minute.

Fold in whipped topping. Spoon mixture into crust.

Freeze until firm, at least for four hours or overnight. Let the pie stand at room temperature for 30 minutes before serving. Extra Cool Whip on top is always appreciated!

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Pumpkin Pie #5
No Bake Pumpkin Pie

Here is another easy pumpkin pie that I make on holidays. I found this one in a magazine and my copy is handwritten. I remember writing this one out from a magazine at Thanksgiving time. It is so good. Back before I was married, I would make three the night before Thanksgiving so our family would have plenty. This will be one of your new holiday favorites!

You will need:

• 1 prepared graham cracker crust or chocolate crust
• 1 envelope Knox unflavored gelatin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• One 14 ounce can sweetened condensed milk
• 2 farm fresh eggs, well beaten
• 2 cups of pumpkin puree or one 16 ounce can pumpkin
  

In a heavy medium saucepan, combine the gelatine, spices, and salt together. Stir in sweetened condensed milk (yum!), and eggs. Mix well. Let stand for one minute before turning heat on.

Over low heat, cook and stir constantly until gelatine dissolves and the mixture thickens slightly. This should take about 10 minutes. Remove the pan from heat.

Stir in the pumpkin and mix well. Pour the mixture into the prepared crust. Chill in the refrigerator for about three hours until the pie is set. Make sure you refrigerate any leftovers.

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How To Process A Pumpkin From Your Garden

It's fall and that means it's time to make pumpkin pie, pumpkin bread, pumpkin cookies, and more with fresh pumpkin from your garden. If you have always used canned pumpkin, it can be a bit scary.  Here is how to do it:

Wash the whole pumpkins to remove any garden dirt. Spray some cookie sheets with Pam cooking spray and preheat your oven to 350°.

Cut your pumpkins in half and scrape out all of the seeds and strings with a spoon. Save the seeds for planting next year (only if they are an heirloom variety) or for roasting.

Place pumpkin halves insides down on the cookie sheet. If you have a very large pumpkin, you can slice the pumpkin into more than two pieces. Roast the pieces for 45 minutes or until you can easily stick a fork into the flesh.

Cool the pumpkin pieces down. Peel off the thin skin and cut up the flesh into little chunks that will easily fit into your blender. Add a small amount of water and puree the flesh.

Once the flesh is pureed, you can use it immediately to make a pumpkin pie or you can freeze it for later use. Store about one cup of the pumpkin puree in each ziplock freezer bag.

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Roast Fresh Pumpkin Seeds

First, place all of the pumpkin seeds you have removed from your pumpkins and place them in a colander. Run them under a sprayer with hot water, getting all of the pumpkin bits off of the seeds.

Dry the seeds in a towel. Then place them in a bowl. Drizzle some olive oil in the bowl and then add some seasoning such as salt and pepper, just salt, Lawry's seasoned salt, salt, garlic powder, chili powder, or whatever other seasoning you like. You can even make them sweet with some cinnamon and sugar.

Pour them on a sprayed cookie sheet in a single layer and bake for about 15 minutes in a 350° oven. You can stir the seeds every five minutes for even baking.

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Return from Pumpkin Pie to Favorite Recipes

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