Native Americans called pumpkins, “isqoutm squash”
Recipe: Original Pumpkin Pie (with a modern twist) and Roasted Pumpkin Seeds
One of the first pumpkin pies were baked right in the pumpkin shell! A delicious custard was prepared and poured into a cleaned out pumpkin and the whole thing was baked until the pumpkin flesh was tender and the filling completely cooked.
Would you like to make this uniquely interesting desert?
Here is what you will need:
1 5-8 lb Pumpkin
3/4 c Brown sugar
1/4 c Raw sugar
2 1/2 c Heavy whipping cream
1 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Vanilla
3 T Butter
Aluminum foil covered cookie sheet
Preparing the pumpkin:
Cut the top of the pumpkin off and reserve, this will become your lid. Remove the stringy fibers and seeds – save seeds for roasting. Once the inside is clean, scrape out 4 cups of the inner flesh and reserve.
If your pumpkin has a stem, leave it on.
Preparing the filling:
Place eggs, sugars, molasses and spices in a blender and mix together. Next add the 4 cups of reserved pumpkin flesh, butter and the heavy cream – blend until smooth.
Filling the pumpkin:
Place pumpkin on a foil cookie sheet and pour filling into the pumpkin. Do not overfill, leave about an inch of space to allow the custard filling to expand. Put the lid on the pumpkin and cover the top and sides with aluminum foil. Place the cookie sheet in a 350 oven for 2 hours or until custard in done – a metal tester will come out clean.
Allow to cool in oven to prevent splitting. When cool, place pumpkin in a bowl, cover with plastic wrap and place in refrigerator overnight. Pie can also be served warm.
Serving the pie:
This unique pie can be served two ways and will feed 6-12 people depending on the size of the pumpkin and the portion taken.
1. Remove the lid (or cut it off) insert a spoon and have everyone serve themselves by taking a spoonful of custard and cooked pumpkin flesh.
2. Cut around the stem of the pumpkin with a knife and serve by cutting slices of the pumpkin. Do not eat the skin.
Add a modern twist to one of George Washington’s favorite deserts!
This pie is not overly sweet and for some, may not be sweet enough, if you find this to be the case, feel free to use any of the following suggestions:
- Before adding whipped cream, drizzle with maple syrup
- Top with sweetened whipped cream
- Serve with vanilla ice cream
- Drizzle with a warm caramel sauce and top with sweetened whipped cream
- Top with honey roasted pecans.
- Serve with spiced whipped cream by adding a dash of cinnamon, nutmeg, and ginger to the whipping cream
Roasted Pumpkin Seeds
You will need:
Raw pumpkin seeds
Aluminium foil covered cookie sheet
Aluminium foil covered cookie sheet
What to do:
Place seeds in a colander and wash in cool water. Shake off excess water before spreading seeds on an aluminum foil covered cookie sheet, and lightly salt seeds before placing in a 425 degree oven for 10 -12 minutes or until golden brown. Watch them carefully around the 10 minute mark so they don’t burn. When cool enough to touch, enjoy.
Question of the day:
Pumpkins are one variety of squash, how many other types of squash are there?
Information about how to grow.
Pumpkins, pumpkin facts, pumpkin education and more.
Activities that can be done with young children.
List of Gourds and Squashes
Pumpkins are a gourd-like squash, find out who their cousins are.
The Many Colors of Pumpkins
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That pie looks and sounds amazing! We're really going to have to try it once we fix our oven. 🙂
I am gonna have to try this….I love pumpkin prepared anyway…this looks really good…thanks for sharing…
This is one of my favorite fall flavors – pumpkin anything. Thanks for linking up with us on Good Tastes Tuesday
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