I bought this pumpkin at the market in late September thinking I'd make a pie with it, and if it was good I'd save the seeds to plant in the spring.
This was a beautiful squash, with bright orange flesh, and a nice fruity smell. After removing the seeds, I quartered and placed in oven at 400 degrees until golden brown, and soft enough to pierce the skin with a fork. Roasting the pumpkin beforehand brings out the most flavor, making for the best pie. I'm not entirely sure what kind of pumpkin this is, maybe a Jarrahdale or a Long Island Cheese, or some cross thereof, but I most definitely will save the seeds, because of its sweet honey-like flavor and smooth, creamy texture after roasting.
This was a 6,or maybe 7 pound pumpkin, from which I made four pies. I've divided the recipe in half,(You can freeze the other half of the squash for later ). This is a SPICY pie. You may want to reduce the spices if a less spicy pie is desired.
Ingredients:
4 cups roasted squash
1 1/2 cup of sugar
1/4 cup of molasses
5 eggs
1/2 cup milk
3 tablespoons of cinnamon
2 tablespoons of fresh graded ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/2 teaspoon salt
Blend roasted squash and sugar till smooth, add cinnamon,ginger,nutmeg,cloves and salt
in a separate bowl whip eggs and milk, add to squash mix. Pour filling into pie crust of your choice and bake at 375 degrees F for 1 hour or until center of pie is firm. Top with fresh whipped cream after pie has cooled, and make someone else clean up!
