Here's Annalee with our little pumpkin! This one little pumpkin will make a whole pie... it was actually exactly enough pumpkin for our recipe :)
Annalee was in charge of scooping out the seeds... The recipe said nothing about making a mess, but it's something she's really good at ;)
Once the pumpkin is free of seeds, place it on a baking sheet and bake at 350F for one hour.
The fruit should be soft enough to scoop out of the rind, but not too mushy!
I baked my pie in a rectangular glass pan, but a 9" pie pan will do fine! It was moist and delicious- I'll have to make another for Thanksgiving! By the way, we ordered an Amish turkey from our local German butcher for turkey day- I've already tried their chicken, and it was fantastic. My mouth is starting to water already...
Here's the pumpkin pie recipe, courtesy of R. Conroy:
3/4 c honey
3 eggs
1/2 t each: ginger, nutmeg, cinnamon
1/2 t salt
1 3/4 c cooked pumpkin (directions above)
12 oz milk (I used raw cows milk, but coconut milk works too!)
Combine all ingredients in blender.
Pour into prepared crust (either 9" pie pan or med. sized glass pan)
Bake at 325F for 1 hour.
Top with whipped cream and enjoy!
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