Today I’m in a baking mood! The house is clean so my time today is going to be spent baking a pumpkin pie for a friend’s birthday.Today marks the tale of two pies, and I have my daughter and a couple of friends to taste test my creations. One will be from scratch, the other pumpkin from a can.
Both of my pies will be paleo versions of pumpkin pie, so they will be ore of a custard. I have zero desire to make crusts for the pies today, given my ghee experiments last week. Pumpkin pie for scratch is enough of an adventure for the day.
First I had to obtain pie pumpkins. Not a problem, since I had gone to Trader Joe’s yesterday and the two pie pumpkins that landed in my cart were the inspiration for this little experiment.
I washed my two pumpkins (the little one in the photo is just there for decoration. I thought it was cute!) then cut them in half. They were gutted, which took a little elbow grease, but I removed the seed, strings, and stem.
I covered one of my cooking stones with foil and placed the pumpkins cut side down, then covered with foil. They then were popped into a 350 degree pre-heated oven for an hour and a half.
After that time it was so easy to scoop the pumpkin out of the skin right into my Kitchen Aid mixer. Two eggs were cracked and four more yolks were separated from the whites and mixed in. I popped in a can of Trader Joe’s coconut cream, a half cup of coconut brown sugar, one tablespoon of cornstarch, a teaspoon of ground cloves, and a teaspoon and a half of pumpkin pie spice. I can’t help myself when I cook from adding extras, so I zested one lemon and threw in some molasses while the mixture was churning.
The custard was poured into a pie dish and baked for thirty minutes at 425 degrees.
After it was done we enjoyed a delightful homemade from scratch pumpkin custard. A smashing success for my first time cooking down pumpkins and using them in a pie.