Last Updated on Saturday, 17 November 2012 12:17 Written by mayfarms Saturday, 17 November 2012 11:57

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With Thanksgiving around the corner we are reminded of all the things we have to be thankful for. We have been blessed with a healthy family, a roof over our heads and food on the table…

 

 

 

 

 

Speaking of food… Since we are known for our pumpkins at May Farms of course we are sure to have pumpkin pie at our Thanksgiving table! Some people think making pumpkin pie from scratch is “hard.”   Absolutely not! Here’s how we do it!

Now you can use any size pumpkin to make pie, cakes, muffins etc… but the “pie” pumpkin tends to be sweeter and therefore may taste a little better than a larger carving pumpkin. To get “fresh pumpkin” you simply quarter a “pie” pumpkin (a pie pumpkin is about the size of a volleyball) de-stem, de- seed and de-string the insides. Put the pumpkin skin down a cookie sheet with sides with about an 1/8 of an inch of water in the bottom. Bake at 350 for 1 hour. Scoop the “flesh” away from the skin and there you have it. FRESH PUMPKIN! For this recipe you may need to use 2 pie pumpkins.

1 unbaked 9-inch deep dish pie pastry (9-10-inch)
2 cups freshly cooked pumpkin, seeded, peeled, mashed
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, beaten lightly
1 (12 ounce) can evaporated skim milk
1/2 cup skim milk

Now enjoy! We would love to hear your favorite pumpkin pie recipes and tricks!

Happy Thanksgiving!