Ok, so any guesses on what we're gonna make today?
Um, no, but good guess. It's ...
And this isn't just any pie, it's make from whole pumpkin.
But Mr.acou .. ack ... hey baldy, doesn't pumpkin come in cans? Why screw with a whole pumpkin?
HEATHEN! Until you've had a pumpkin pie made with fresh pumpkin, you don't know what you've been missing. That, and typically they mix can pumpkin with butternut squash and other cheaper gourds. So you can have pumpkin pie or you have have mystery squash pie.
First thing to know is you can't make pie with any pumpkin. You need a pie pumpkin also known as a sugar pumpkin. They're sweeter and less stringy than the pumpkins you carve at Halloween. If in doubt if you have a sugar pumpkin, if its bigger than a bowling ball, it isn't a pie pumpkin. Speaking of Halloween, the best time to get a pie pumpkin is before Halloween. They're all over the place and they keep fine at room temp for months. Just look for one with a decently long stem, deep orange color, and no cuts or bruises. One pie pumpkin makes enough puree for 2 pies.
Now, lets start off by washing the pumpkins.
I suppose you don't have to wash the pumpkins first, but remember that farmers use poop to fertilize the fields. If you want to bake poop and have your house smell like Drool's, be my guest.
Next, open the top of the pumpkin like you would a jack-o-lantern and take out the seeds and strings. Keep the seeds for roasting later. And now for a pic that reminds me of prom night ...
Nevermind. Forget I said that.
So spread the seeds out to dry. *bonus mini recipe* Once dry you can roast them with a little butter. If you're getting crazy with it, add garlic powder and paprika for a kick or for sweet, add cinnamon and brown sugar. Mix them up in a fry pan with 2tbs butter per cup of seed and cook for 5 or so minutes. Then bake at 325 till golden brown. Hide them from bast_imret. He'll eat them all in one sitting, then go after your Goldfish crackers. Freaking bastard.
Ok, now, but the whole pumpkin in the oven with the lid on. Bake at 350 till fork tender from the outside. That'll take about an hour to an hour and a half.
After a short nap, we return to find the pumpkin done. They should be brown-orange like this. See the place where I pierced it with the fork? Should slide right in.
Um, no, but good guess. It's ...
FRESH PUMPKIN PIE
And this isn't just any pie, it's make from whole pumpkin.
But Mr.acou .. ack ... hey baldy, doesn't pumpkin come in cans? Why screw with a whole pumpkin?
HEATHEN! Until you've had a pumpkin pie made with fresh pumpkin, you don't know what you've been missing. That, and typically they mix can pumpkin with butternut squash and other cheaper gourds. So you can have pumpkin pie or you have have mystery squash pie.
First thing to know is you can't make pie with any pumpkin. You need a pie pumpkin also known as a sugar pumpkin. They're sweeter and less stringy than the pumpkins you carve at Halloween. If in doubt if you have a sugar pumpkin, if its bigger than a bowling ball, it isn't a pie pumpkin. Speaking of Halloween, the best time to get a pie pumpkin is before Halloween. They're all over the place and they keep fine at room temp for months. Just look for one with a decently long stem, deep orange color, and no cuts or bruises. One pie pumpkin makes enough puree for 2 pies.
Now, lets start off by washing the pumpkins.
I suppose you don't have to wash the pumpkins first, but remember that farmers use poop to fertilize the fields. If you want to bake poop and have your house smell like Drool's, be my guest.
Next, open the top of the pumpkin like you would a jack-o-lantern and take out the seeds and strings. Keep the seeds for roasting later. And now for a pic that reminds me of prom night ...
Nevermind. Forget I said that.
So spread the seeds out to dry. *bonus mini recipe* Once dry you can roast them with a little butter. If you're getting crazy with it, add garlic powder and paprika for a kick or for sweet, add cinnamon and brown sugar. Mix them up in a fry pan with 2tbs butter per cup of seed and cook for 5 or so minutes. Then bake at 325 till golden brown. Hide them from bast_imret. He'll eat them all in one sitting, then go after your Goldfish crackers. Freaking bastard.
Ok, now, but the whole pumpkin in the oven with the lid on. Bake at 350 till fork tender from the outside. That'll take about an hour to an hour and a half.
After a short nap, we return to find the pumpkin done. They should be brown-orange like this. See the place where I pierced it with the fork? Should slide right in.
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