I’ve been making pumpkin pie for as long as I can remember. I used a pie pumpkin from the store years ago and it was awful. When Hubby decided to grow Long Neck Pumpkins for the pies, I wondered if I’d have the same experience. But I was pleasantly surprised!
So to get started, Hubby got the pumpkin puree ready for me to make the pie. Here is his post on how he prepared it.
Always have to get out that old recipe card.
You can find the printable recipe HERE.
Then to gather my supplies:
I am still using store-bought crusts. One of these days I’ll try to make my own. I usually put the crust in a nice pie plate, but was in a hurry and left it in the aluminum pan. So I had quite a bit of pumpkin pie mix to put somewhere else. I baked the remaining pumpkin in this separate container. It really turns out as a great way to taste the pie without cutting into it.
We had a hard time just tasting it and almost ate the whole mini casserole pan before dinner!
And the finished piece topped with whipped cream.
The fresh pumpkin pie turned out great. The filling was much thinner than when I used canned pumpkin so I was concerned it would not set up. However, it did beautifully and the taste was wonderful! I’m glad he grew these pumpkins and look forward to more next year.