I wish you could smell my house right now! It smells like fall. With Thanksgiving right around the corner and the possibility that it might be your year to bring pies, I’m here for you!
We're going to make an almost completely from scratch pumpkin pie today. Now, before you click off and move on to another recipe, remember you’re cooking with Annie. Haha! I keep things easy, and this will be no different.
How to Make Pumpkin Puree
If you’ve never roasted a pumpkin before, please listen. Don’t be intimidated—it’s super easy and anyone can do it! Here’s how to make your own pumpkin puree for that fresh, delicious taste.
Grab a small pie pumpkin and wash it.
Poke a couple of holes in the pumpkin with a knife.
Bake at 350°F for about 1.5 hours.
Once it’s done, slice the pumpkin in half, scoop out the seeds (save them for your chickens!), and then scoop out the pulp. That’s your pumpkin puree!
If you’re pressed for time, a can of pumpkin works just fine too. But trust me, if you go with homemade pumpkin, your pie will taste incredibly fresh and you’ll be the star of the Thanksgiving gathering!
Pierce the pumpkin with a knife a couple of times.
Scoop out the seeds and make sure to give them to your chickens! They LOVE it!
The pulp is the good stuff and what you’ll use for your pie.
Feed the Pumpkin Seeds to Your Chickens
While you’re scooping out the seeds from your pumpkin, don’t throw them away! Chickens love pumpkin seeds, and they’re a healthy, nutrient-rich snack for them. Pumpkin seeds are high in protein and essential fats, making them great for supporting your flock's overall health.
They’ll enjoy pecking at the leftover pulp, and it’s a great way to reduce waste while keeping your flock happy and healthy. Just make sure the seeds and pulp are fresh and not moldy!
Easy Homemade Pumpkin Pie Recipe
Now, let’s put that pumpkin to good use. Here’s my easy pumpkin pie recipe that’s (almost) completely from scratch! Ha!
Ingredients:
3 eggs
1 C. sugar
¼ tsp. of each: salt, cloves, allspice and ginger
1 C. pumpkin pulp (or one small can)
1 tsp. cinnamon
½ C milk
½ C evaporated milk
Unbaked pie shell: If you’re ambitious you can make your own! Or you can do what I do and just buy an unbaked crust. ;) If you want to make your crust from scratch, here's a recipe!
Pie tin or pan
I use Pillsbury pie crust since I didn't have time to make my own. And guess what? No one will ever know!
Directions:
Preheat your oven to 400°F.
In a medium bowl, beat the eggs and sugar together until smooth.
Add in the pumpkin puree, spices, milk and evaporated milk. Mix well until smooth (don’t worry if it looks liquid(y)—it will bake perfectly!).
Pour the mixture into your unbaked pie shell.
Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 45 minutes.
Carefully remove the pie from the oven and let it cool slightly before serving.
Serve and Enjoy!
Once your pie is ready, serve it with a dollop of homemade whipped cream (or store-bought, no judgment here!). Go ahead and brag a little about your almost-from-scratch pumpkin pie—you deserve it!
Until next time,
–The Wing Lady