Homeschooling Online’s Homemade Pumpkin Pie Recipe
Today homeschooling online learned how to create an awesome, fresh, homemade pumpkin pie recipe!
The kids absolutley loved taking part in all the cooking, and it DID take the better part of one whole day to complete - but the homemade pumpkin pies turned out totally awesome. This is a FRESH PUMPKIN PIE RECIPE that uses REAL PUMPKIN!
First we took our pie pumpkins and carved them like you would with a larger pumpkin. We just cut the tops so they could be replaced, and took out all the seeds first. Here are a couple pictures of the boys carving our pie pumpkins for our homemade pumpkin pie recipe:
Michael carving his pie pumpkin
Michael stuck with me a whole lot longer than Branden - who was up and down like a spring. He would get bored when things didn’t move along fast enough. Heh. But both boys had a lot of fun creating this great homemade pumpkin pie recipe!
Branden carving his pie pumpkin.
After we carved 3 of these pie pumpkins, and took out all of the seeds - we rinsed and saved the seeds to roast later. Roasted pumpkin seeds with a little salt make for great snacks. For roasting these little pumpkins, we loved this method. We turned the oven on to 350 degrees while we were cleaning our pumpkins, and let the oven preheat. By the time the pumpkins were ready to go, we just stuck them into the oven just like this:
Roasting Pie Pumpkins!
Notice that we just broke the handles off of the tops of the pumpkins so that they didn’t cause an oven fire. I wasn’t quite sure what would happen with those, so we snapped them off before sticking them in the oven. We then ran to the store while the pumpkins were roasting in the oven, so we could pick up a couple of the extra ingredients we didn’t have for our fresh pumpkin pie recipe. Whipping cream is one thing I usually don’t keep around the house. It took about an hour for the pumpkins to get roasted while we were gone.
When we got home, we stuck a knife into the sides of the pumpkins to see if the knife went in easily. They were soft, so I pulled them out and let them cool off on our wire racks. When they were cool enough to handle, I cut the pumpkins into sections, peeled the skin off the meat - and gave the boys each a bowl.
As I dropped the pumpkin meat into the bowls, it was their job to squish the pumpkin with their hands to make a “pulp.” Now this was VERY cool for the boys, because the pumpkin meat was nice and warm, slippery, gooshable, and it smelled absolutely wonderful! This homemade pumpkin pie recipe was a huge hit already, just because of using the real pumpkins. I don’t have to tell you how much fun they had on this part:
Gooshing Pumpkin Meat!
After the kids gooshed up as much pumpkin meat as they could, we then put all the meat into a food processor, and made sure it was really ground down in to a very fine pulp. Out of those three pie pumkins, we had enough pulp to make two pies, and we froze the rest in two ziplock baggies. This will be enough for 4 more pies, which we can make for Thanksgiving and Christmas.
Here is the homemade pumpkin pie recipe that we used after we roasted our pumpkins and prepared the pumpkin meat.
- 1 medium sugar pumpkin
- 1 tablespoon vegetable oil
- 1 recipe pastry for a 9 inch single crust pie
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup honey, warmed slightly
- 1/2 cup milk
- 1/2 cup heavy whipping cream
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
We altered this homemade pumpkin pie recipe a bit, and used two teaspoons of “pumpkin pie spice” instead of just the ginger and cinnamon. Also, the honey was just a “little too sweet” for me, but the hubby absolutely loved it, and said don’t decrease the amount of honey. If you like more spice, or less sweet, you can decrease the honey to maybe 3/4 cup, and increase the spice by maybe a 1/2 teaspoon or a bit more.
Of course, what good is making a fresh pumpkin pie recipe, unless you’re going to also make the crust! Well, we tried that, and let me tell you what. It was very hard, so I would suggest buying ready made pie crust from the store. ;-) Kids had fun making the dough anyhow:
Kids preparing the pie pans!
We filled up the pie shells with the pumpkin pie mixture, and it surprised me at how runny it was. I expected it to be quite a bit thicker, but it wasn’t. No big deal though, because this homemade pumpkin pie recipe turned out just fine. We stuck them in the oven, and about an hour later we had fresh homemade pumpkin pie!
Homemade Pumpkin Pies In the Oven!
You’ll notice that one extra thing we did, was to cover the pie crust with aluminum foil, so that the edges didn’t get overcooked. (Didn’t matter much anyhow, cause our dough wasn’t the greatest, but we tried anyhow!) In a 400 degree oven for around an hour - the crust would have been pretty cooked without covering it with aluminum foil.
Here is what our homemade pumpkin pie recipe looked like right out of the oven. Michael is pointing to the pie that was HIS!
Fresh Pumpkin Pie Right Out Of The Oven!
We took the aluminum foil off right after we pulled the pies out, so it wouldn’t get stuck in the pie. This is one recipe we call a “keeper” because not only is it totally fun for the kids, it makes some awesome homemade pumpkin pies!
Hope you try and enjoy our new homemade pumpkin pie recipe!
Thanks!
Michelle, Michael and Branden - from Homeschooling Online
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