Homemade Pumpkin Pie + Seeds Recipe (Part 1 of 2, the Puree and the Seeds)

Link HERE for my post on the Never Fail Pie Crust Recipe that, surprise surprise, never fails.

(And so we [my family] use it always :D)

But you’re here for the actual PIE, right? RIGHT! Well that’s not happening until Part 2 (because I need the pie for the weekend, and this is still Monday!) but there will be a link to the recipe in half a moment, so chill.

I’m going to say right now that this isn’t my recipe any more than the pie crust recipe is mine–it just so happens that this is my favourite recipe, and it’s fun sharing good things. This is pretty easy considering it’s a from-scratch recipe (which translates to using an actual pumpkin, stand by for directions on THAT), which is why I’m sharing ๐Ÿ™‚

Link HERE for the Suzannes Old Fashioned Pumpkin Pie Recipe. Follow that link for the less story-filled recipe, and/or read on here for what I find to be useful, along with pictures and MY recipe for pumpkin seeds–

Yeah, I lay claim on the easiest part of this recipe. But they will be THE BEST PUMPKIN SEEDS YOU WILL EVER EAT.

YEAH. And now that you’ve been sufficiently pumped up, enjoy the recipe!

I’ll re-list the ingredients once I get to the pie portion of the post, but for now make sure you have 2 sugar pumpkins (/pie pumpkins… they’re the smaller pumpkins, pretty much. Ask your local grocer to direct you if you’re unsure), and preheat your oven to 350F.

Wash the outside of your pumpkin–weird, yes, but this will mean that if there’s anything gross on the outside (dirt, leaves, slugs, etc…) you won’t accidentally contaminate the insides of your pumpkin with that grossness when you cut it open.

Carefully cut your pumpkins in half horizontally (You should have one piece that has the top notch-thing and the bottom, or just look at my pics) and once you’ve scooped the insides from them place them face-down on a tin-foil ( or other) covered baking tray. Don’t add oil or anything, the juices from the pumpkin will do just fine.

Here we see the pumpkins cut and on the baking sheet. Two bowls at the top have pumpkin guts (right) and pumpkin seeds (left).

Here we see the pumpkins cut and on the baking sheet. Two bowls at the top have pumpkin guts (right) and pumpkin seeds (left).

Place pumpkin in 350F oven for 60-90 minutes. (It only took mine an hour to cook–you should be able to poke a fork into it easily.)

While you wait for your pumpkin to cook, go back to those pumpkin seeds from before.

While they’re in that bowl, you’ll notice they’re kind of gross and pumpkin-gutsy, so fill the bowl with lukewarm water. Not to the top, mind, but enough to cover the seeds.

If you were planning on keeping your hands clean, I suggest finding a different technique, but I find putting my hand in the bowl and squeezing and mixing the pumpkin seeds around/together works well to dislodge and pumpkin guts, and it’s pretty easy to pull the larger bits from the bowl.

Strain to remove the water and, because those seeds are probably still a little yuck, pull out a clean towel and pour out seeds onto it. (I know it sounds weird, but bear with me here) If you have a large batch of seeds feel free to do it in sections.

seeds towel

Pumpkin WILL come out of towel.

Fold towel over onto seeds, and rub seeds between, watching the edges to make sure they don’t slip out. This will dry off your seeds and the towel will pull off any stray bits of pumpkin that stuck to your seeds.

Thing is, they should be clean. The Towel thing is just a good way to make sure you don't have little bits of pumpkin guts baked onto your seeds.

Thing is, they should be clean. The Towel thing is just a good way to make sure you don’t have little bits of pumpkin guts baked onto your seeds.

Put them back into the bowl, and pull out canola oil and worcester sauce.

You can do this with oil and salt, or butter and salt, or really any sort of spice/dried herb (cumin, oregano, etc…), but if you have worcester sauce, I strongly suggest you use it. It’s easier to evenly coat the seeds, and you won’t have any seeds that are saltier than the others.

Again, depending on how many seeds you have, you should need about aย teaspoon each of the oil andย the worcester sauce–you can eyeball it like I usually do, but it doesn’t need all that much. Mix well to coat all the seeds, and set aside.

(I don’t suggest you spread them out on a pan yet, as they can dry out and you should still have some time before you can use the oven.)

DING!

baked pumpkin

The skin will look a little plastic-y after it’s cooked–delicious.

Once the pumpkin is done, remove it from the oven and change the heat from 350F to 300F, and pull out another tray. Cover it with tinfoil (or whatever else you’d like to use to keep it from sticking) and spread out your pumpkin seeds over the surface.

Place in oven once it reaches 300F, and bake for 30-45 minutes, giving a quick stir every 15 minutes. When they are done, they should be a golden colour. If you’re unsure, you can pop one in your mouth to check, and decide for yourself if you need the extra few minutes after the 30min mark. Pumpkin seeds are flexible like that ๐Ÿ™‚

You can get them darker than this, I just like them this way. Cook to your tastes.

You can get them darker than this, I just like them this way. Cook to your tastes.

Back to pumpkin

You can either leave it out for longer to cool, or do like I did and handle the pumpkin delicately. Don’t burn yourself.

Scooping out the insides is pretty easy, and pretty self-explanatory. I used a food processor to turn the insides into a puree, doing one pumpkin-half at a time to make sure everything got mixed. Because I’m not going to be cooking the pie until closer to the weekend (Hello from Monday!) I’m putting all of the pumpkin puree into a large freezer bag to ziploc for later.

Cut into strips, the leftover pumpkin skin is a nice treat for your dog if you have one!

11

The Result

The Result

It’s fairly quick and very easy, and you can just put the bag of pumpkin in the fridge until you need it–if it’s not going to be for a long while, measure out the amount you’ll need for your recipe (linked above if you’re using the one I like) and freeze it separately.

Once again, the recipe I’ll be posting (reposting? Is this reblogging? I don’t know, but it’s not my recipe) is HERE, so follow that or wait until I post Part 2 of 2.

I’ll also link it HERE once I’ve posed it.

Have a great day!

BONUS ADVICE:

Don’t leave your bowl of pumpkin guts near the edge of a counter, or anywhere near where you’re working.

You might have a little accident.

You might have a little accident.

But hey, at least you have a towel that’s already pumpkin-y!

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Happy Halloween!

BWAHAHAHAHAHAAAA!

*Lightning crashes and Thunder booms appropriately*

Good Evening…

And Happy Halloween!

So I spent all of today working on my pumpkin, and Lexy was smart and did it a couple of days ago.

Of course, she did so at a friends house, a carving party, so in my mind it was almost like forcing her to abandon tradition of doing it the day of or day before Halloween ๐Ÿ˜€

So here’s a treat and you get to see Lexy’s and mine pumpkins!

The main character girl from Brave! Can you see the intensity? (EDIT: Medusa ๐Ÿ˜€ Can still feel intensity, perhaps the feeling of someone trying to turn me to stone…?)

Skyrim character.
With an arrow in the knee.
Yes. I went there.

I almost had a heart attack earlier, when, from the front hall I could hear crunching noises. I looked over and saw Gwynn hunched over, about the area where I had just placed my pumpkin.

NO.

And no, it was him chewing on the stick of the arrow I’d shoved in the knee.

But still. Heart attack. It was a near thing.

Also, my Dad thought up something brilliant.

You know those big boxes of treats to hand out?

Separate each kind of candy into its own box (smarties, Aero, Coffee crisp, kit-kat), and then hand out the least popular first. We’re going by Smarties, Aero, and then kit-kat and coffee crisp.

We just finished Smarties.

Candyyyy……

Happy Halloween

But I’m Orange Too!

So, Lexy left to go to a friend’s house for a pumpkin carving party (pictures later) at about 2:15-2:30, and this is what I’m seeing Gwynn doing.

In both Light…

…And in Darkness, he waits…
For Her return…

(Seriously, he didn’t even twitch when I turned on and off the lights. And sorry about picture quality :D)

I’m sure he wishes he could be there for her, WITH her, right now (RIGHT NOW!!!), but as he would try to eat the pumpkins, he’s been left behind. “But I’m orange too!” He would likely protest. “Why can’t I come too?”

Lexy is probably going to bring him some pumpkin guts for a snack later, but as far as he’s concerned, she’s gone to war and he’s stuck at home awaiting her return.

There will be lots of bouncing and love and kisses when she returns. If I can, I’ll try to capture it on camera.

I Love Chicken-Milk!

Chicken-Milk is what one of my friends calls eggnog… hahaha, she’s so funny…

From the rather unsavoury name and by the scrunched up nose, I gathered that she didn’t like Eggnog.

I love eggnog.

And it is now on sale!!!!

How exciting is that!?!?

I was walking the other night with this friend, and we decided to go to Mac’s. As in the store, I’m not talking about a computer store though.

Mac’s is awesome… I have two within walking distance, though I only recently found out about this second, larger store that night with Friend. This other store is bigger and awesome, and sells sandwiched and tubs of Ice cream… This would be awesome on its own for ice cream’s sake, but it’s even more awesome for my sake as I was hesitating buying ice cream from the near-ish Loblaws that I go to for groceries. It would require me walking home with it melting ๐Ÿ˜ฆ I was very sad when I left without ice cream… and now I have a place to go that’s hardly a five-minute walk away!

Score!

But the main awesomeness that I found was my Chicken-Milk.

It was hidden beside the normal milk, encased in a foreign looking carton… I’m used to the blue cartons, and I would post a picture if I could find one.

But this one was red, but clearly said in its curly writing of awesome “EGGNOG”

And I wasn’t the one to notice this.

“Oh look, eggnog…” said my unenthusiastic friend.

“WHAT?! Eggnog? Where?” said I.

She turned away, and muttered something about chicken-milk…

I, holding a tall carton of delicious, said:

“What? Chicken Milk? Where?”

I started looking for something that said ‘Chicken Milk’ as I thought that would be wild to see. I didn’t think it was right to assume that they had blended milk and chicken together, and somewhere in my mind I knew that since chickens were egg layers, that they didn’t–Couldn’t–give milk like a cow can.

Perhaps chicken stock and milk mixed together?

How strange… I wanna see it!

Friend laughs, and sort-of flops her hand in my direction.

“No, no, just eggnog. Chicken milk… drinking eggs…”

She made a face. I feel like I may have made a face back, but for different reasons.

I know that some people don’t like Eggnog, but it’s baffling to me in the same way that it’s baffling to me that some people don’t like skating. It just doesn’t make sense in my mind.

And I always think that I can change them to fit my sense of ‘right’. Liking eggnog and skating were ‘right’. I love skating and am planning on skating the canal every weekend as soon as it freezes. I love Eggnog enough that my Dad ends up buying three or four cartons of the stuff and storing it on the opposite side of the fridge to the beer. He does this every time he goes shopping, and it’s Eggnog season that has him going to the store to buy more milk AND eggnog.

I’ve learned through my mom and dad telling me to stop chugging the stuff straight to add milk to it, and it now occurs to me that by doing this I have more than twice the amount of eggnog in one carton than I do without. It means that I don’t have to fear overtaking my shared fridge with a number of cartons of the stuff.

It also means that I’m less likely to, for once, actually try to change my friends mind about eggnog. I don’t want to waste it. And calling it Chicken-Milk makes me smile a bit.

I love Eggnog…

My precious…..

GIVE ME MY PRECIOUS!