My love for Fairytale Pumpkins!

Pumpkin Pie – I like to use Fairytale pumpkin-squash for the pumpkin puree.

Ingredients

1 cup packed light brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 ground cloves

1-2 teaspoons of pure vanilla extract

1 1/2 cups fresh pumpkin puree

3 large brown or white eggs, plus 1 egg for glaze

1 1/2 cups evaporated milk

1 tablespoon heavy cream

2 Maria’s Calendars frozen pie crust – or homemade pie crust

How to bake:

Preheat oven to 350 degrees.  I like to line my baking sheets with foil so that if the pie filling flows over it’s a super easy clean up.

In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, vanilla extract and pumpkin puree.  Beat 3 eggs in a separate bowl and then add to the sugar/spices mixture.  Whenever I come across a recipe that calls for eggs, I usually beat them separately and then add to the other ingredients.  I find it easier to take out any pieces of shell that may have dropped in, less to dig through. Mix the ingredients well.  Add evaporated milk and slowly combine.  Set aside.

Make the glaze for the topping of pie.  Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Carefully fill pie shell with pumpkin mixture.

Oh yeah, one very important kitchen tip that I must share…Reynolds Non-stick foil is a must!!!  Using small strips of foil, carefully cover the edges of pie crust.  This technique will prevent burnt pie crusts.

Place the filled pie crusts on baking sheet.  Bake pies for 30-40 minutes.  Because every oven temperature varies, the middle of the pie should bubble just a tad.

*I use the Marie Calendar’s pie crust when I’m short on time, they taste and bake very nicely.  This recipe usually makes about 2 pies.  Get creative and place decorative fall cutouts using any remaining dough you may have.  This is always a nice presentation when taking a pie to a holiday party.  Congrats friends you have now made a delicious homemade pumpkin pie, Enjoy!

How to bake the pumpkin

Line a baking sheet with foil and add a little water to the bottom.  Cut the pumpkin in half.  Place the pumpkin face down on the baking sheet and cover with foil.  Bake at 350 degrees for about 20min on middle rack of oven.  Remove the pumpkins from the oven very carefully and always use oven mitts.  Turn the pumpkins over so the flesh is facing up.  Sprinkle brown sugar and honey on top and return to oven.  Allow pumpkins to roast for another 15 minutes or until middle is soft.  I like to use a fork when testing for readiness.  Let the pumpkins cool on the counter top.  Once cooled, peel the skins off of the pumpkin and place into a medium sized bowl.  Transfer pumpkin to food processor and blend until creamy.