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We recommend using 110 lb. card stock or better for most of our printables.  Please refer to the individual instructions to be sure.

 
CAUTION:

Some of our projects require items that could be swallowed by the very young.  We rely on the supervising adult's judgment to determine how appropriate a project is for each child.

 
 
Make a Pie from a Real Pumpkin

 

 

First of all, the kind of pumpkin you buy does matter.  Those bright orange beauties that everyone buys when the weather begins to turn fall-like won't give you a delicious pumpkin pie.  So, turn them into jack 'o lanterns with the kids and enjoy them as decorations.

 

What you need is a pie pumpkin.  The best of all pie pumpkins is called a Long Island Cheese pumpkin.  Its rather odd name is derived from its slightly flattened, smooth, pale yellow-orange look...similar to a wheel of cheese, hence the name.  Its mild, sweet flavor is the best for pies.  However, the Long Island Cheese won't be available at every produce stand, so simply ask and they can recommend their best locally-grown pie pumpkin.

 

Next, we get to what I consider the toughest part...preparing the pumpkin.  Wash your pumpkin before you cut it.  Next, cut the pumpkin in half and scrape the seeds and fibrous strings away.  Use a large spoon or an ice cream scoop to do this.  Now you're ready to chop your pumpkin into chunks and peel.   

 

Place the peeled pumpkin chunks into a large pot, like a Dutch oven and cover with water.  Bring to a boil and continue to cook until a fork can be easily inserted, like a boiled potato. 

 

Put the cooked pumpkin in a large strainer or colander and let it drain for 30 minutes or until most of the excess water has drained off.

 

Measure out 2 cups of drained pumpkin into a large mixing bowl; beat on medium speed until smooth.

 

*If you plan on making your own pie shells, you should do that now.

 

Now you're ready to begin adding your other ingredients (see list below).  Add eggs, sugar, brown sugar and spices; beat until well blended.  Stir in evaporated milk and flour; continue to beat until all ingredients are thoroughly mixed.  Pour into unbaked pastry shells.  Bake at 425 degrees for 15 minutes.  Reduce temperature to 350 degrees and cook for 40 minutes.  Pie is done when toothpick inserted in center comes out clean.  Garnish with walnuts and serve with a dollop of whipped cream.

 

Pumpkin Pie Recipe Ingredients

 

2 cups prepared fresh ‘pie pumpkin’  

2  large eggs

2  (5 ounces each) cans evaporated milk

1/2  cup sugar

1/4  cup brown sugar

1  tablespoon all-purpose flour

2  (9 inch) unbaked pastry shells

1  teaspoon ground cinnamon

1/4  teaspoon ground cloves

1/8  teaspoon ground nutmeg

1/4  teaspoon allspice

1/2  teaspoon pumpkin pie spice

 

Garnish with walnuts, halved and whipped cream

 

Happy eating!

 
 
 
 

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