This part 3 has been long in the making but let me tell you - it's worth it!!
So, I bought a pumpkin. Not a small, pretty pie-pumpkin - no, they were out of those. This was a big, ugly green thing. But I was assured this is what companies use to make their pumpkin purees. It was also a spur of the moment purchase. I went out to lunch with a good friend, watched a Tech game and then headed to Sinkland Farms to look for some kettle corn. Wound up with a pumpkin instead. And so the pumpkin project continued.
To get the darned thing open was ridiculous
Yes, that's a knife. Then that didn't work and I went to the saw. Then I jammed scissors in there and hammered them in. Then I kept switching between all three until I could pry it open. That took a good 40 minutes.
Once it was open, I covered it and baked it for, let's try to remember, I think about an hour and a half. I just kept checking it to see when it was done. I got a lot of great tips from pickyourown.org on how to cut, cook, puree, and use my yummy pumpkin flesh.
While that was going roasting, I prepared the seeds which I saved when gutting the pumpkin. I've never made roasted pumpkin seeds before so I figured I'd go ahead and try it. Let's just say they weren't bad but I'm also not a huge fan of sunflower seeds. I think I would have liked them if I were a general seed fan but I find that I just don't know how to eat them. Do you eat the whole seed or spit them out? I just don't get it.
I didn't add any salt and just used butter/pumpkin pie spice to flavor them. If they were saltier I would have liked them a bit more, but I still would have just sucked off the salt/spices and spit them out so really it wouldn't have changed a thing!
So then, using mostly the recipe from pickyourown.org I made a delicious SUGAR FREE pumpkin pie, using the pumpkin puree I scooped from my own pumpkin. It was so incredibly satisfying so know I made this - except that I used a frozen crust. Shhhh.
Sugar-free, no preservatives or other fillers pumpkin Pumpkin Pie!
(these amounts are only for fresh pumpkin because of the water content. I wouldn't use this for canned pumpkin)
3 cups pumpkin puree
3/4 cups of honey (more to taste - that's the sweetener)
*2 tablespoons pumpkin pie spice
4 large eggs
18 oz of evaporated milk (1.5 cans of 12oz size)
1 tsp vanilla extract
*the recipe called for separate cloves/cinnamon/allspice/ginger or 4 tsp of pumpkin pie spice but I didn't think it had enough spice so I added more to get to 2 TBS. I also added 1/2 tsp extra vanilla extract and did not add the salt- which was optional anyway.
Blend everything together, pour it into 2 pie crusts - bake at 425F for 15 minutes then 350F for about 45 mins to an hour. Test it using a blunt knife and it should come out completely clean.
This came out absolutely delicious, as confirmed by other friends and coworkers. I know people shy away from things that are sugar free because you're afraid it will have no taste but trust me this was wonderful!
This project has turned out to be something truly inspiring!!!!