PUMPKIN PIE

Grammy’s Homemade Pumpkin Pie

From Scratch

 

Prepare the Pumpkin:

 

Remove stem from pumpkin, cut in half, scrape out and set aside insides (you can keep the seeds for toasting).

Lay the pieces cut side down on a baking sheet.

Bake at 350°F for about an hour or until easily pierced with a fork. Let it cool.

Peel and discard the skin off the meat of the pumpkin, beat until smooth or use a food processor.

 

Filling:

 

Mix Well

2 cups pumpkin puree

1 ½ cups (12oz. can) evaporated milk

¼ cups sugar

2 eggs, slightly beaten

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

1/8 teaspoon cloves

 

Pour mixture into pie shells. Bake 15 minutes at 425°F, Reduce to 350°F and bake 45 minutes or until knife comes out clean. Let it cool and enjoy!

ROASTED PUMPKIN SEEDS

Prepare the Seeds:

If you plan to carve your pumpkin, cut a hole around the top. If you're using the pumpkin for a pie, you can cut it in half to make it easier to remove the insides. 

Scrape out the insides with a spoon or ice cream scoop, separating the seeds from the pumpkin's pulp. 

Place the seeds into a strainer and rinse thoroughly with cold water. You will need to use your hands to remove any remaining pumpkin bits. You can also put the seeds in a bowl of water and they should float to the top, leaving the pumpkin leftovers at the bottom. 

Dry your seeds well with paper towels. 

Roast the seeds:

Heat oven to 300°F. Toss seeds in a bowl with butter or olive oil and seasoning, making sure each seed is coated. Spread seeds onto an ungreased baking sheet. Bake at 300°F for 20-30 minutes or until lightly browned and crispy. Let cool before enjoying.

 

 

Below are several seasoning blends you can play around with.

Seasoning Blends

Easy Blends

*Ingredients are per cup of pumpkin seeds*

 

Traditional

  • 2 teaspoons olive oil

  • Salt & pepper to taste

 

Italian

  • 2 teaspoons olive oil

  • 1/4 cup grated Parmesan

  • 1/2 teaspoon of Italian seasoning

 

Sweet

  • 2 tablespoons melted butter

  • 1 tablespoon brown sugar

  • 1/2 teaspoon cinnamon

  • Pinch of salt

 

Savory

  • 2 tablespoons melted butter or drizzle of olive oil

  • 1 teaspoon seasoned salt

  • After roasting, add 1 teaspoon of white vinegar

 

Spicy

  • 2 teaspoons olive oil

  • 1/2 teaspoon Cajun seasoning or cayenne pepper

  • After roasting, add 1 teaspoon lime zest 

 

 

 

Tips: 

Use just enough butter or oil to coat the seeds.

Make sure you don't have too much excess olive oil or butter on your pan, it can burn easily.

You can use melted butter or olive oil and other oils like coconut, grapeseed, sunflower or whatever is your favorite.

Play around with quantities of ingredients to your liking!

Complex Blends

*Ingredients are per 1/2 cup of pumpkin seeds*

Ranch

  • 1 teaspoon olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon parsley

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon dill

  • 1/8 teaspoon dry mustard

  • 1/8 teaspoon celery seed

  • 1/8 teaspoon paprika

  • 1/8 teaspoon black pepper

 

Pizza

  • 1 teaspoon olive oil

  • 1 tablespoon grated Parmesan cheese

  • 1/2 teaspoon basil

  • 1/2 teaspoon oregano

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon garlic powder

Dill Pickle

  • 1 teaspoon olive oil

  • 1 teaspoon white vinegar

  • 1 teaspoon dill

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sea salt

  • 1/8 teaspoon black pepper

Sweet & Spicy

  • 1 teaspoon olive oil

  • 1 tablespoon brown sugar

  • 1/2 teaspoon sea salt

  • 1/8 teaspoon cayenne pepper

  • 1/8 teaspoon black pepper

Pumpkin Seed Recipe Sources:

Pillsbury

Back to Her Roots

Pumpkin Recipes we Love!

How to Make Pumpkin Puree

Many of these recipes call for pumpkin puree. If you want to use fresh pumpkin, don't worry - it's easy to make!

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.

  3. Bake in the preheated oven, foil side up, 1 hour, or until tender.

  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

Recipe from http://allrecipes.com/recipe/22935/pumpkin-puree/

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