Dear Libby’s Pumpkin Can people,
Did you know you can make pumpkin pie from real pumpkins?
I thought you might want to know…..what with Thanksgiving around the corner and all.
And the nerve-wracking thing is….I don’t think I’m the only one.
I’m just guessing….but I think some other people might have figured it out, too.
You see….of course I knew about pumpkin pie.
And I knew that pumpkin pie came from Libby’s canned pumpkin.
But that’s where the thinking stopped.
I never even imagined making a pumpkin pie…..
…..from a real pumpkin.
So when my friend asked me over to her house to make pumpkin pies and when she told me she was boiling a pumpkin……it was a lot to take in.
I never really thought about where the pumpkin in the can came from or how one even put pumpkin in a can or that right now all across America there are actually people growing pumpkins to go into those cans.
Talk about incredible.
Talk about a game changer.
It has me thinking and wondering, though….
What else do I need to know?
Pretty soon you’ll tell me that…..
…. milk doesn’t even come from Wal-Mart 🙂
“Real Pumpkin” Pumpkin Pie
2 cups of cooked mashed pumpkin
1 can Eagle Brand Milk
1 egg and 1 yolk
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 stick of butter
1/2 cup brown sugar
1/4 cup flour
1/4 cup coarsely chopped walnuts
Step 1: Pre-heat oven to 375 degrees.
Cut pumpkin into halves and then quarters.
Step 2: Cut quarters into 2″ slices.
Clean seeds and strings from each piece and remove rind from each quarter.
Put it into a large pan with about an inch of water.
Sprinkle 1/4 cup sugar over top of slices of pumpkin.
Bring to a boil.
Cover and reduce heat to medium.
Cook pumpkin until tender (about 20-30 minutes).
Pour it into a colander and drain for approximately 20 minutes until water stops dripping.
Step 3: Mash pumpkins for pie.
Step 4: Beat pumpkin, milk, eggs, salt, cinnamon, vanilla and pumpkin pie spice with a whisk until mixed well.
Batter will be lumpy.
Step 5: Add mixed ingredients to an unbaked 9″ pie crust.
Step 6: Sprinkle streusel topping on top of pie and bake 50-55 minutes or until done.
Note: Cooked pumpkin will make much more than 2 cups needed for pie. Divide remaining pumpkin into 2 cup servings and freeze.
I brought home real pumpkin pie to my family.
Who promptly ate every last piece.
It was amazing.
So Libby’s Pumpkin People….I’m wishing you and your cans well and I know this is your busy season…..so don’t worry…..I’ll be sure to keep the whole real pumpkin idea….
…..just between us 🙂
PS Sharing this over at Funky Junk and Between Naps On a Porch.
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