- Choose a small pie pumpkin from the grocery store (they are typically sweeter and more flavorful than their larger siblings)
- Clean the pumpkin out like you do when you carve a Jack-o-lantern. Be sure to clear out all the seeds and scrap the sides clean of the strings.
- Place face down on a baking pan with sides. Add enough water to cover the bottom of the pan.
- Roast in a 350 degree oven for 35-45 minutes or until a fork goes easily through. The outer skin will likely be brown.
- Let the pumpkin cool - your fingers will thank you!
- Remove the skin with a knife, fork or hands. It comes off easily, but can be messy!
- Put in a high powered blender and blend. Add a small amount of water if needed to make it smooth.
Depending on the power of the pumpkin, you may need to add a little extra to get the desired flavor.
Why Try Fresh?
Fresh pumpkin gives pie a thick, rich flavor like sweet potatoes instead of a cottage-cheese like texture that often results from the canned version.
What Doesn't Make it Into the Pie:
- No Aluminum – Aluminum cans leak aluminum into the foods that they contain, just like aluminum cookware and foil. Aluminum is a known neurotoxin, affecting the function of the central nervous system. Aluminum has also been linked to degenerative brain disorders and immunological challenges.
- No BisPenol A (BPA) - What is BPA? A toxic chemical that causes hormone imbalances, BPA has been link to multiple health challenges, including hypertension, heart disease, cancer and obesity. If the can does not say “BPA free”, it probably isn’t!
- No Surprises – When you make it from fresh foods, you know exactly what is in it (and what isn’t!)
Why Not Give it a Try?