Wednesday, September 25, 2013

Pumpkin Pie

I planted several pumpkins this year, most are said to be good eating, so I'm anxious to try!
Though I really wanted to try a Pumpkin Pie using the Winter Luxury pumpkin, I decided to use the Pink Banana squash first. 

Measuring just shy of 12", it was the perfect amount for a single pie.
I prepared to roast it, cut it lengthwise and scoop the seeds. I put it cut side down and baked it at 425 degrees until tender (about 45 minutes for mine). 

Remove from oven, let cool enough to handle, then scrape pumpkin. The pie recipe calls for 2 cups pumpkin purée. Other ingredients are:
12 oz evaporated milk
2 eggs
1/4 cup packed brown sugar
1/2 cup sugar
1 Tbs molasses
1/8 tsp allspice
1/8 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon

Mix all ingredients in blender until smooth. Pour into pie crust. Bake at 425 degrees for 15minutes, turn down to 350 degrees and bake another 45 minutes, or until done. 

Voila! A homemade pumpkin pie! 
The Pink Banana has a wonderful pumpkin taste and smooth texture. I'll be sure to save one for Thanksgiving!  Though, I'm still anxious to try the Winter Luxury! 

What do you use for your Pumpkin Pie?
(I'm always up for new recipes too, I still haven't found just the right one!)

-Live Simple, Be Happy-
Magnolia Holler


  1. We grew some pumpkins this year, so I'd love to try making my own pumpkin pie. Sounds so good!

  2. I grew Pink Banana squash for the first time this year, this recipe is excellent! Everyone loved the pie!