Post-Harvest: Pumpkin Pie

For many generations, my family has made homemade pumpkin pie for our holiday gatherings. This year is extra special because I grew the pumpkins that we used for the pies. Around two months ago, I published an article that outlined the steps I took to plant and grow my own pumpkins. This article will be an update on harvesting the pumpkins and how my family makes pumpkin pie. I hope this inspires you to grow your own pumpkins or make some pumpkin pie for yourself!

Pumpkin Update:

I harvested my first pumpkin on October 19th, 2023. In total, we harvested 7 pumpkins, they were all about 8 pounds. We were able to make 12 pies with just one of the pumpkins, we only used 3 of the pumpkins to eat and freeze.

My puppy, Georgie, loved going to see the pumpkins in the backyard!

Steps for Cooking Pumpkins After Harvesting:

1) Cut pumpkins in half

2) Scoop out the seeds and fibrous strands

3) Cut the pumpkin in half again

4) Bake the quarters in the oven at 350 degrees for 45 minutes or until it is tender

5) Use a knife to separate the pulp from the rind of the pumpkin

Pumpkin Pie Recipe:

Makes two 10 inch Pumpkin Pies

What You Will Need:

• 2 10 inch Pie Shells

• 2 Cups of Pumpkin

• 1 ¾ Cups of Whole Milk - Can be substituted (Coconut or Cashew milk works best as a dairy-free alternative)

• 3 Eggs (Beaten)

• Whipped Cream or Cool Whip (Optional)

• A Pinch of Salt

• 1 Cup of Sugar

• 2 Teaspoons of Flour

• Sprinkle of Cinnamon (Optional)

Steps:

1. Mix the pumpkin, milk, eggs, salt, sugar, cinnamon (optional) and flour together in a blender

2. Pour the mixture into the 10 inch Pie Shells

3. Sprinkle the top with cinnamon (optional)

4. Bake at 425 degrees for 10 minutes and then at 350 degrees for 35 minutes

5. Let cool for about an hour or refrigerate

6. Serve and top with whipped cream or cool whip (optional)