I live across the road from a pumpkin patch. When my son was little, I would bring him there and let him run around as if it was a playground. I got to know the woman who runs the place, her name is Anita, and as the years gone by, she began giving me the pumpkins for free. This year, she kept a white pumpkin for me and gifted it to me, as she remembered last year I was looking for one.
The reason I was looking for one, was because I heard you can cook with it! I was really excited by the prospect.
Decided on making a pumpkin pie! I was curious what a pumpkin pie that was made with real pumpkin would taste like.
Here is the original recipe I followed. White Pumpkin Pie.
I followed it completely with the exception I didn’t spend any time straining the pumpkin. I did the much easier, less time consuming step of straining the pumpkin through a sieve by being REALLY CAREFUL when I scooped the flesh out not to include the burnt bits and skin.
The most difficult part was cutting the pumpkin as the skin was so thick and heavy, and it was hard to drill down into it or cut it open. I fortunately had my friend Grace and her sister help me because I had invited them over to have a quiche for dinner.
Well, the verdict. It tasted like pumpkin pie, and it didn’t taste that different from the store bought one. This might be compounded by the fact I used a store bought crust which didn’t taste that great, but the consistency and taste of the custard was pretty standard. It surprised me as the pumpkin was very flavourful to begin with and I don’t feel it completely transferred into the pie.
However, with a giant dollop of cream, I liked it a lot more than when I had it plain. My son on the other hand loved it and asked me to make it again for him. I still have a shell left, so I will do so, but this time with simple canned pumpkin. Will see how that goes! I’m going to stick with this recipe for now!