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Wednesday, December 9, 2015

PUMPKIN PIE FROM ROASTED PUMPKIN

So 2nd Man made a pumpkin pie for Thanksgiving, just a regular pumpkin pie recipe, but this time, it was made with the fresh roasted sugar pumpkins that we did last year.  

 CLICK HERE to see the original post on how we roasted them.
Vacuum Sealed Roasted Pumpkin
We had frozen them in 2 and 3 cup packages using our vacuum sealer, ending up with about 8 packages total after the roasting process.  We thawed out a package for this pie.  2nd Man made a homemade pie crust but the only thing that was different from a normal pie was that we didn't use canned pumpkin.  


It came out so wonderful and SO delicious.  We could tell that it was not a standard pumpkin pie, it was a richer more complex flavor and that difference had to be the use of fresh (well, frozen from fresh) roasted pumpkin.  Even the texture seemed different.  

Of course, we just HAD to have whipped cream on top. I mean what pumpkin pie doesn't need that?  And yes, both 2nd Man and I ate about half the pie in the first day.  I'll have a separate post with the recipe.
Sugar / Pie Pumpkins
We were so impressed with the difference in fresh vs canned, that we want to look into seeing if these will grow well down here.  Of course, it's a Fall crop, though planted in Summer I believe.  Not sure if we'll get around to that next year, but we could definitely see having these as an annual growing tradition at the farm.  On plant should provide us enough each season for a few bags of fresh pumpkin for use in cooking.  

Anyone ever grown these?


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14 comments:

  1. Rose ~ from OzDecember 9, 2015 at 9:20 AM

    I grew a similar pumpkin in Tasmania ad it was a good all rounder. Your Pumpkin Pie caused some serious salivation and looked more delicious than the Banana Bread I've just retrieved from the oven!
    Greetings from Scotland! keep baking!

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    1. 1st ManDecember 10, 2015 at 11:23 PM

      Ha, thank you. I bet your banana bread was delicious!! (banana bread is one of my faves). Thanks!!!

      Delete
  2. AnonymousDecember 9, 2015 at 9:32 AM

    I agree, fresh is always best,, I freeze mine too, I use it for pumpkin loaves as well, and I even make ravioli with it,, we never had much luck growing pumpkins,, our season is so short here,, but there are lots to bought in September from down south of us,, the best pumpkins they say grow in the manure pile,, lol, not sure f thats true but I know they like rich soil,,your pie is the perfect amount of filling to crust ratio ( my husband said this, lol, ),,he's my blog helper,, my eyes,,

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    1. 1st ManDecember 10, 2015 at 11:38 PM

      Pumpkin loaves, mmm!!!! I think we can grow them here but I'll have to check that out. And tell your hubby thanks, I do love pies that have the right ratio. Thank you for commenting!!!

      Delete
  3. ColleenDecember 9, 2015 at 9:52 AM

    I also make my own pumpkin puree and freeze. In fact I just used up my last frozen package and made mini pumpkin pies (using my mini muffin tins)for our family gathering that we just had Sunday.
    With all the other food that I had prepared, the mini pies where a big hit. Just the right size for a grab and go. :}

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    Replies
    1. 1st ManDecember 10, 2015 at 11:42 PM

      Mini pies are a great idea....bite size! Awesome, thanks!!

      Delete
  4. Texas RoseDecember 9, 2015 at 11:26 AM

    That pumpkin pie looks sooo delicious! Give 2nd Man a gold star!! I can’t wait to see his recipe. Please include his pie crust recipe if he will share it.
    I accidentally grew jack-o’-lantern pumpkins one year. I threw out the seeds and innards from my kindergarten-class pumpkin to compost in the garden. Some of the seeds germinated and I had pumpkins. They kinda took over that part of the garden, so they need a lot of space. Here is a very good article on growing pumpkins in Texas: https://www.texasgardener.com/pastissues/mayjun06/pumpkin.html

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  5. anne marie in phillyDecember 9, 2015 at 4:47 PM

    OMB, WANT A SLICE! hold the whipped creme please.

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  6. Sandy LivesayDecember 9, 2015 at 7:01 PM

    1st Man,

    Now your fresh pumpkin looks delish and so does your homemade pie.
    I've seen pumpkin ravioli, and pumpkin pasta sauce before. Never tried it though. Enjoy!!!

    ReplyDelete
  7. Practical ParsimonyDecember 9, 2015 at 8:04 PM

    That looks delicious. I make my pumpkin pies thin because I like them best that way. Sometimes, I bake thick pumpkin pie in a casserole dish without the crust to save time and calories. You make me want to grow pumpkins. I will take my whipped cream at a separate time.

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  8. Midnite BakerDecember 10, 2015 at 4:01 PM

    Your pie looks delicious. Was on Cookstr for some Xmas morning ideas and ran across this recipe and thought of you both. Do catch the title of the book. Enjoy!! M
    http://www.cookstr.com/recipes/blanco-breakfast-tacos

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  9. MegDecember 10, 2015 at 4:47 PM

    Pumpkin pie is my favorite and 2nd Man's looks sooooo good! It's amazing how much better fresh produce is!

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  10. Tonya @ My Cozy Little FarmhouseDecember 13, 2015 at 6:37 PM

    Your pie looks delicious! I have grown pie pumpkins in Ohio and yes, it is soooo much better than commercial canned pumpkin!!

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