Zippylip
Full Fledged Farker
- Joined
- Sep 18, 2010
- Location
- West Chester, Pennsylvania
Started cooking with pumpkins a few years ago & realized that they’re far more than just something to be carved and/or smashed once a year, they’re actually a really really good vegetable at least as good as any other squash that people eat all year long; if you’ve ever just roasted one & eaten it plain (salt & pepper) you know what I mean. So this pie is half side-dish pumpkin & half dessert baked into one, basically dinner for my sorry ass:
Started with one medium sized pumpkin:
Cut a hunk off & roast, it takes about 90 minutes at 350 to make it fork tender:
Once done, scoop it out, rice it & set aside for the filling:
Then take the flattest part of the pumpkin (on mine it was the top) and hack off a "pie dish" sized piece, like this:
I roasted this for 30 minutes to give it a nice head start, then brought it back in for filling:
In with the filling, which was 2 cups of the pumpkin pulp, 3 eggs, 1/2 cup each of sugar & brown sugar, a can of condensed milk & some pumpkin pie spice:
Back in for another hour minimum, but it actually went closer to 90 more minutes:
inside to cool for a while:
After about 4 hours in the fridge I sliced off a hunk for tasting:
On with the whipped cream & dizzy pig pineapple head:
Some is good, more is better :clap::
It was good, the pie part is pretty sweet so the pumpkin 'crust' was perfect to sort of cut the sweetness, & perfectly tender. Breakfast for a couple days :becky:
Started with one medium sized pumpkin:
Cut a hunk off & roast, it takes about 90 minutes at 350 to make it fork tender:
Once done, scoop it out, rice it & set aside for the filling:
Then take the flattest part of the pumpkin (on mine it was the top) and hack off a "pie dish" sized piece, like this:
I roasted this for 30 minutes to give it a nice head start, then brought it back in for filling:
In with the filling, which was 2 cups of the pumpkin pulp, 3 eggs, 1/2 cup each of sugar & brown sugar, a can of condensed milk & some pumpkin pie spice:
Back in for another hour minimum, but it actually went closer to 90 more minutes:
inside to cool for a while:
After about 4 hours in the fridge I sliced off a hunk for tasting:
On with the whipped cream & dizzy pig pineapple head:
Some is good, more is better :clap::
It was good, the pie part is pretty sweet so the pumpkin 'crust' was perfect to sort of cut the sweetness, & perfectly tender. Breakfast for a couple days :becky:
