An elderly gentleman who visits the dental office where I work gave me the last of the pumpkins from his garden. He also gave me his personal recipe dating back to the 1920's. So this is what I made for Thanksgiving. I didn't realize there was so much involved in simply preparing the pumpkin for use: cut in half and bake for 1 hour; remove all pulp and blend it smooth; then boil it on the stove to remove all added water; and you can finally us it in your recipe the same way you'd use canned pumpkin. Phew. I felt quite the pioneer (my hand-mixer blew up the week before) and using a wooden spoon made the whole thing quite "Little House on the Prairie-ish."
For a splash of fun I cut out little gingerbread men and alternated between them and hand-cut out leaves (ok, now that took a while. I"ll just look for a leave cut-out next time), sprinkle a few sugar-toasted pecans and...ta-dah! Happy Thanksgiving!
6 comments:
SOOOO cute! I have heard that you can't tell the difference between canned pumpkin and fresh pumpkin. Next time I would make it easier on yourself :)
That pie looks incredible! I think its great that you are trying new baking techniques. My question is, how did it taste? Proud mom
I'm not a HUGE fan of pumpkin pie, but I must say I didn't have any reason to feel embarrassed about this concoction. It was very creamy and had a nice flavor. But Natalie is right, I think next time I'll buy the canned stuff. I wanted to try it from scratch at least once.
Wow. You go girl!
Wow, I always wondered how you made it from a real pumpkin. Looks so yummy!
Great Job pioneer woman. I have to say that I have never made it starting from the pumpkin. I guess you can't beat that. I say kudos to you for passing that test.
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