Pumpkin Pie and Pancakes

The other day at the store my family spotted pie pumpkins. We just had the discussion a few days prior about how pumpkin pie is made from pie pumpkins and not the ones you carve. So when they all saw the pie pumpkins, I heard three voices begging “make pie!”. Of course I had no choice but to do as the family wanted.

I don’t know how, but we always have a perfect amount for 2 pies and a round of pumpkin pancakes. In between soccer games, school work, and remodeling the kitchen I managed to get the pie pumpkin cooked and at least tossed in the fridge for later. I may end up doing this all the time, since it was a lot easier to work with cold.

The Pie Pumpkin Recipes

If you’ve been an Idea Queen reader for awhile you may have seen these recipes scattered about. Since they are my favorites and work so well together, I have to mention them again.

Cooking Pie Pumpkin

Wash and cut a pie pumpkin in half, crosswise. Remove seeds and strings. Place in baking pan face down, shell up, in 1/2″ water. Bake in a 325* F oven for 1 hour or more, until tender. Scrape the pulp from the shell and put in through a ricer or strainer (optional – we never strainer our pumpkin pulp and it’s always made some fantastic pies and pancakes!).

Fresh Pumpkin Pie Recipe

3 cups cooked pumpkin
4 eggs beaten
1 1/4 white sugar
1/2 cut brown sugar
2 1/2 teaspoons cinnamon
1 teaspoon allspice (or nutmeg)
1/2 teaspoon cloves
12oz can evaporated milk
2 pastry shells (we use graham cracker crust)

Mix together with a hand blender until creamy and smooth. Pour into pastry shells and bake in a 400* F oven until a knife inserted in the center comes out clean (approx 45 mins).

Pumpkin Pancake Recipe

2 c Bisquick
2 Tbs Brown Sugar
2 tsp Cinnamon
2 Eggs
1 (120z) can Evaporated Milk
1/2 c Pumpkin
2 Tbs Vegetable Oil
1 tsp Vanilla Extract

Mix together Bisquick, brown sugar, and cinnamon. In another bowl, mix togethr eggs, milk, pumpkin, oil, and vanilla. Use hand mixer to make sure you get a smooth blend.Stir in dry ingredients and mix well.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle (or pan, if you need to). Turn when bubbles form on top of pancake.

Last night we did a pumpkin dinner night, where we had just pumpkin pancakes and pumpkin pie. The kids thought it was a real treat and we had a blast making it! Today we’ll be using the seeds to make some yummy pumpkin seed snacks.

If you have any fantastic pumpkin recipes that use fresh pumpkin, please be sure to leave a comment!

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