Oct 10, 2010

Pumpkin Pie

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I picked two big fresh pumpkins from the Cherry Crest Farm yesterday. My first time hand-picked squash experience :) The only idea I can come up to use this jack-o'-lantern rather than craving a monstrous face is to make a pumpkin pie. I never made pumpkin pies before, not even mention to make the pie filling from the fresh pumpkin. So I spent 3 hours this morning cooked the squash, scooped out and pureed the flesh, made the pie crust, flavored the filling, and finally baked the pie. I was very careful watching out the baking time to avoid the crack of the top of the pie.Since I never made this pie before, I can only compare it with the store brought one, with the canned puree filling.  The final product came out beautifully with the shinny amber color and a smooth top. The crust is deliciously buttery and flaky. And the fresh filling really tastes good and healthy, without those canned food additives. With the successful first time experience, I have enough pumpkin left to make three more pies :) The recipe I used is here.


  1. Ting, looks great! I highly recommend homemade whipped cream to go with pumpkin pie.

  2. The other part of the recipe is to make a maple whipped cream but I skipped it. So you are right.