No Cans Allowed

I have a bucket list per say of things I would like to learn how to do that I think would make me be a more rounded housewife. They're just silly things like learn how to make candy or eventually have such a bounty of fruit and veggies growing in my yard that I have to can them. I think we all have secret wishes of being a little more fabulous in the kitchen and our homes. I know I do.

One of the items on my list was to learn how to make a pumpkin pie from a pumpkin. I tried it for the first time last year and, lo and behold, it actually worked and tasted good! If you've always wondered what goes into making a pumpkin pie sans the can then read on and I'll take you on a fantastic journey. Okay, okay, maybe not fantastic but interesting nonetheless!

First you need one of these bad boys, aka a sugar pumpkin. Sugar pumpkins are small (about the size of a grapefruit) and you may have doubts that one of them could make a pie (I did) but rest assured there is enough fleshy goodness to indeed fill a pie shell. Last year when I made my pie I set a goal for the next year to first grow the pumpkin before I turned it into a pie. Did I meet my goal?

Eh, sort of. I grew pumpkins but not sugar pumpkins. I opted for jack-o-lantern pumpkins this year for the kids. I'm still counting it! So after you've obtained your pumpkin (which can be found at any grocery store this time of year), the next thing you have to do is cut it in half, cut the stem off and get to work scooping out the seeds. Honestly, this is the hardest part of the whole thing. Sugar pumpkins seem to be very attached to their guts but it is very important to make sure all the strings are out otherwise you'll be sifting them out later when you mix everything together which is not cool. Last year I did it alone. This year I enlisted my husband and his strong man hands to finish the deed. Ah, much better.

After all the guts are out, cover each half in aluminum foil, place on a cookie sheet and pop them in the oven at 350 for one hour. The pumpkin should be tender when pierced with a fork and that's how you'll know it's done.

After it's all cooled, use a spoon to scoop out the pumpkin from the shell. This part is easy. The pumpkin literally just falls out of the shell with minimal pressure. Piece of cake (or should I say pie?)! One you've got your pumpkin scooped out, mix it and the other ingredients together (make sure you have a big bowl because once all the ingredients are in there it's very soupy and tends to splatter when being mixed) and pour into the pie shell. Yes, I said pie shell. I don't make my own pie crusts. I know how but they never turn out pretty and make me angry so I opt to let my good friends at Pillsbury make one for me.

After your pie has baked for the allotted time it should look something like this. Isn't it purdy?! You won't believe the difference between a pie from a pumpkin and a pie from a can.

The best part of this whole pie experience is that I really felt like I learned something. So many of the things that our grandmothers did have gotten lost in the hustle and bustle of modern living. It was so refreshing to take my time and make something with my own hands. There's a lot of love that goes into this kind of baking and I know that's why my grandmothers' cooking always tasted so good too.

What's on your "inner pioneer" bucket list? 

*Oh and the reason I didn't post the recipe is that it (and the all the instructions for making a pie) can be found on the bottom of the pumpkin when you buy it. If for some reason you need it, just shoot me a comment and I'll post it for you. :)