Transforming a Pumpkin into a Pie: A Necessary Fall Experience

Technically, there is nothing wrong with canned pumpkin. It is one of the few foods on the grocer's shelf that really is just what it says it is-pumpkin. Most brands add nothing to the simple ingredient and organic canned pumpkin is available most any where that carries organics. No pumpkin pie fan would turn down a piece of pie simply because the pumpkin had been canned.

Yet, this year, splurge a little on your pumpkin pie. Make an authentic, pie from a pumpkin you harvest or purchase locally. Look for a small, 2-4 pound Sugar Pie Pumpkin for traditional fare or a Long Island Cheese variety for a more heirloom experience. Take a drive to the country to fetch a pumpkin or find one at a local farmer's market this weekend.

Use mom's recipe, substituting your freshly cooked pumpkin (a one to one ratio) or try out my favorite easy recipe. Use a homemade crust if you can, or have a frozen one on hand.

The pumpkin can be prepared several days or just hours in advance. Wash the pumpkin and puncture it in several places to release the steam while it bakes. It can also be halved or quartered (seeds and pith removed) and placed flesh side down in a baking dish with water. Place it in about an inch of water in a large baking dish for about 2-4 hours. The time greatly depends on the size of the pumpkin.

The oven temperature should be set at 300-350 degrees. After about an hour, check the pumpkin every twenty minutes. When the shell is lightly browned and the entire pumpkin will collapse if pushed on, it is done. Carefully remove it from the oven and allow it to cool some before cutting into it. The internal steam is likely very hot.

Cut the pumpkin in half or quarters, whichever is easier to work with. Scrape out the seeds and pith. (Try roasting the seeds later, if you like. They have exceptional nutritional value!). Now, remove the flesh that lines the shell. This is the making of your pie!

Depending on your pumpkin's size, you will likely have extra pumpkin. The obvious solution is to make two pies, but there are other options. It freezes well, for future use. Stir it into oatmeal with a shake of pumpkin pie spice for a great breakfast treat. Make muffins, pancakes, bread, cake . . .you get the idea.

Pumpkin Pie

Mix together and stir:

1-3/4 cups cooked pumpkin
3/4 cups sucanat
1/2 teaspoon sea salt
2 teaspoon cinnamon
1 teaspoon ginger

1/2 teaspoon nutmeg
1/2 teaspoon cloves
Add and beat:

3 slightly beaten free range farm eggs
1 2/3 cup milk

Pour into a 9 inch unbaked pastry shell. Bake at 400° 60-70 minutes (or till knife or toothpick inserted halfway between center and outside comes out moist but clean). Cool and serve!