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| Organic Sugar Pie Pumpkins! |
Start with an organic Sugar Pie Pumpkin. I got mine from the local grocer, but it originally came from Tutti Frutti's Farm (click here).
Roasting Your Pumpkin:
A medium sized pumpkin will be enough for one pie and use any extra for custard (the pie filling without the crust) ***Here, I roasted 2 pumpkins because I wanted to freeze any extra puree I had for using later on.*** Roasting a pumpkin is very simple. Take off the stem. Cut the pumpkin in half.
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| I have always wanted better knives!Scoop out the pumpkin seeds and reserve. You can roast them later for a delicious snack. |
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| Using a sturdy spoon with a sharp edge, scoop out the stringy stuff and save the seedsTurn the pumpkin halves cut sides down on a cookie sheet and roast at 400 for 30-40 minutes, or until you can stick a fork in the outside of the skin and have it pierce easily. |
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| They look like I oiled them, but it's just them getting sweaty in the hot oven! |
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| Roast the seeds for an amazing and healthy snack! Try one of these recipes: roasted pumpkin seeds |
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| Let the pumpkin cool and scoop out the insides. Process the pumpkin innards in a food processor until smooth or use an immersion blender (my personal choice). |
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| You can freeze the pumpkin puree or refrigerate it for up to 7 days. |
ON TO BAKING THE PIE:
