Pumpkin Custard Pie
Step 1: Mix well with a fork1 ½ cups mashed fresh pumpkin
1 ¼ teas cinnamon
1 teas ginger
½ teas nutmeg
½ teas cloves
Step 2: Add and mix well
3 large eggs
12 oz can evaporated milk
¼ cup whole milk
Prepare a pie pan with a bottom pastry crust. Pour well mixed filling into the pie.
Bake 400 degrees for 50 minutes or until a knife inserted half way between center and outside comes out clean. Cool on a rack. Serve breakfast, lunch, or dinner J
Pumpkin Muffins
Makes 12 muffins. Great fun to make with kids!
Step 1: In a bowl sift together:
1 ½ cups flour
½ cup sugar
2 teas baking powder
½ teas salt
½ teas nutmeg
1 large egg
½ cup milk
½ cup fresh mashed pumpkin
½ cup chopped pecans
¼ cup vegetable oil
2 teas grated orange rind
Step 3: Add flour mixture to egg mixture. The batter will be lumpy. Spoon the batter into buttered or paper lined muffin tins. Dip 12 sugar cubes into ½ cup orange juice and press one cube into the center of the each muffin. Bake 375 degrees for 20-25 minutes until golden.
Fresh Mashed Pumpkin
Prepare a pumpkin as if you were going to carve it for Halloween. Cut the top off and scrape all the seeds and membranes off. Save this in a colander to make Roasted Pumpkin Seeds (recipe follows). Line a cookie sheet with foil and place the pumpkin on it with the top placed back on top. Bake at 350 degrees until very soft and ready to be mashed. Timing depends on the size of the pumpkin. A very large pumpkin may take 3 hours and a small pumpkin may take 1 ½ hours.
Scoop the soft pumpkin flesh into a bowl and mash with a hand potato masher. Measure the desired amounts into plastic freezer bags and freeze for future use during the winter – 1 ½ cups for pie and ½ cup for muffins.
Roasted Pumpkin Seeds
Rinse and clean off all pumpkin flesh and membranes from pumpkin seeds and put in a bowl. Add 2 teaspoons olive oil and stir to coat well. Spread on a cookie sheet and salt lightly. Bake at 300 degrees, stirring every 10-15 minutes until lightly brown and crisp.
