Pumpkin Pie From Real Pumpkins

If you're wanting to use those October porch decorations, try out this recipe for fresh-cooked pumpkin. Here's how to cut them, cook them, and turn them into a pie.

Fall is here turning hot summer days into cool weather perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop?

For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns.

A four-pound pumpkin is a perfect size for making about 1 1/2 cups of cooked pulp.

• For baking: If you prefer to bake the pumpkin, cut the pumpkin in half and remove the seeds and pulp. Cut the halves into quarters. After it's baked, the cooked pulp can be spooned from the skin.
• For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.

Baking Method

1. Use a turkey roasting pan or disposable aluminum pan to bake the quartered pumpkin.
2. Add a little water to the bottom of the pan.
3. Cover with a lid or foil.
4. Bake at 375°F for 1 to 1 1/2 hours until a fork can be easily inserted into the fruit.
5. Spoon out the cooked pumpkin separating it from the skin.

Boiling Method

1. Begin by washing the outside skin to remove dirt, debris, and contaminants.
2. Using a sharp knife, cut around the stem and remove it.
3. Now, cut the pumpkin in half from the stem to the base.
4. Use a spoon or other utensil to scrape out the seeds and pulp.
5. Separate the seeds and soak them in water to remove the pulp.
6. Use a strainer to drain the seeds and spread them out on paper towels to dry.
7. Save the stringy pulp for the compost bin.
8. Cut the halved pumpkin into quarters, and then into smaller sections.
9. Turn each slice on its side to cut it into smaller pieces.
10. Slice off the peeling and the remaining pulp from each piece.
11. Place the cubed fruit into a large stew pot with a lid.
12. Cover the cubes with water and bring to a boil over medium heat.
13. Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.

Cooked pumpkin can be refrigerated for up to 3 days or stored in the freezer up to 6 months.

Now that the pumpkin is cooked and cooled, you're ready to begin making pies.

1. Gather all the ingredients into one area to be sure you have everything you need.
2. You can always use a prepared refrigerated or frozen crust to make things simpler.
3. If you decide to make a crust from scratch, you'll need a clean, dry flour-dusted surface to roll it; a rolling pin, a flat elongated bottle (like a wine bottle), or a smooth-surfaced glass to use for flattening the dough.

Prep Time - 1 hour 45 minutes

Cook Time - 50 minutes

Ingredients for the Crust

1 1/4 cups          Flour, all-purpose

6 Tablespoons   Vegetable shortening (Crisco in the can or sticks)

1/4 teaspoon      Salt

4 Tablespoons   Cold water

Ingredients for the Filling

1 1/2 cups  Cooked Pumpkin

3/4 cup      Sugar

1/2 tsp       Salt

1 1/2 tsp    Cinnamon

1/2 tsp       Ginger

1/2 tsp       Nutmeg

1/4 tsp       Ground Cloves

2                Eggs

1 can         Evaporated Milk (12 oz)

1. Mix the filling dry ingredients in a small bowl.
2. Add dry mix to the cooled pumpkin and combine with a hand mixer, potato masher, or an emulsion blender.
3. Stir in the eggs and evaporated milk to the mixture.

Assembling the Pie

1. Cut three strips of aluminum foil 2 inches wide. Join the strips together at the short ends to form one long strip. Fold the strip in half lengthwise. Wrap the outer crust with the strip of foil to prevent over-browning of the crust.
2. Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
3. Pour the pumpkin mix into the prepared, unbaked crust.
4. Bake at 450°F for 10 minutes.
5. Reduce heat to 375°F and continue baking for about 40 to 50 minutes.

Wrap the unbaked crust with the joined strip of aluminum foil pieces, connecting the ends together.

Pour the pumpkin mixture into the pie crust.

Allow the pie to cool for 1 - 2 hours at room temperature before slicing.

YouTube video of me preparing a pie crust.

Old Time Remedy for Upset Stomach

Things were simpler when I was growing up. Whenever a member of our family had a stomach ache, we depended on a remedy out of our medicine cabinet.

Back then there were fewer choices for medical remedies. If we had an upset stomach or diarrhea, Mom would treat us with an over-the-counter product from the general store. 

There are countless products now, claiming to relieve minor indigestion with catchy jingles about heartburn, stomach ache, and diarrhea. But I still turn to the old family favorite when it's needed. Whether it's the carbonation or the actual formula, this product still works for me when I'm feeling queasy.

Our family medicine cabinet held only a few items like aspirin, Vick's VapoRub, Noxema, Mercurochrome and Merthiolate, a child's worst nightmare. For minor burns and insect bites, we had Unguentine or Bactine. But the most frequently used product for minor stomach aches was a brown elixir purchased from the local pharmacist. We would head to the corner store to fetch a refill if our supply ran low.

Mom would send my brother and I to the corner store on our bicycles where we'd park in the bike racks and head to the pharmacy at the back. 

We'd waiting patiently at the glass wall while the druggist clanked out a prescription label on an old manual typewriter. The pharmacy was raised above the rest of the store which allowed a glimpse of his white coat when he moved around. Racks of glass bottles and blank labels littered his work counter.

The store had a variety of household items from bread and canned goods to toys and fishing gear. There was also a rack of comic books like Super Man, Donald Duck, Tom and Jerry or Tweedy and Sylvester that sold for ten cents.

The store was the neighborhood hangout with its soda fountain where they served the best hamburgers around. That was where we ate before fast food places made their way to Key West.

We'd sit on the vinyl stools and sip our five-cent Cokes from a real glass while our fifty-cent hamburgers sizzled on a flat grill. Many summer days were spent sitting near orange and grape drink dispensers, basking in the aroma of hot dogs grilling on the rotisserie.

From our place on the stools, we listened for the pharmacist to call our names to fetch the white bag with the precious remedy; a concentrated solution of Coke syrup in a small bottle.

We’d pay the cashier while eyeballing the nickel candy bars and penny bubble gum, then, hop back on our bikes clutching the package like a bag of gold.

Postal services were available and we mailed parcels wrapped in brown paper cut from grocery store bags. Packages had to be tied securely with cotton string. Regular postage stamps were four cents, with air mail stamps costing seven cents. Letters could be dropped off at the mail slot next to the pharmacy.

We kept our antics in the store to a minimum, knowing better than to cause trouble. If our parents got a call from the druggist that would mean big trouble when we got home.

Once we got home with the remedy, Mom would send us to fetch a tablespoon from the silverware drawer. Armed with the bottle of coke syrup, she would climb the stairs to the bedroom of the ailing family member.

If Dad was the one with the stomach ache, we would sneak up the stairs behind her and wait quietly on the landing while she gave him a dose. If one of the children was ill, the rest of us would march boldly behind her into the bedroom of the afflicted. We'd surround the bed and watch as she opened the glass bottle and poured out a measure of the sticky syrup. The patient, sitting in bed, lips puckered, would swallow the brown liquid, leaving us to lick our lips vicariously at the sickeningly sweet taste.

Coca-Cola was originally intended as a patent medicine. Invented by John Pemberton in the late nineteenth century, it became a popular carbonated soft drink. Two of its original ingredients were kola nuts and coca leaves. The Coca-Cola Company, headquartered in Atlanta, Georgia, produces concentrate of the revised formula, which is sold to licensed bottlers and distributors in over 200 countries throughout the world.

The current formula still remains a trade secret.