Last week my mom, Metro, and I went on a walk in our favorite autumn walking locale. It’s an old, unlogged stand of woods surrounded by wide open marshes.
On our way back, we stopped at our favorite on-your-honor pumpkin stand.
I ended up with three of these sugar pumpkins and a new project; baking a pumpkin pie with fresh pumpkin.
It turns out that making pumpkin pie with real pumpkin is super easy—no different than roasting squash in the oven. The hardest thing might be finding sugar pumpkins—I’ve been looking at the co-op and haven’t seen any. Two pumpkins weighing in at about 4 1/2 lbs made the 2 cups of pumpkin called for in most recipes.
In researching pumpkin pie recipes, I found there are a few camps—some people swear by the sweetened condensed milk, others evaporated milk, and some a true custard base. I found organic sweetened condensed milk, so decided to try that version first. Next round I might do a custard sweetened with dark brown sugar.
Either way, this has converted me into a pumpkin pie fan and is definitely going on our Thanksgiving menu.
I followed this recipe from Simply Scratch.