Total Time: 3 hours
Cook Time: 2 hr
Yeild: 2 Pies
Canola oil, for oiling pumpkin
3 large eggs
Microwave whole pumpkin for 1 minute
Score the stem and bottom using a serrated knife. Cut the pumpkin in half (as evenly as possible) and scrape out the insides with a spoon. Set seeds aside if you want to bake them later. Line a baking sheet with foil, a rimmed baking sheet is best, but folding the foil edges upward will work as well. Place the pumpkin halves flesh side (or cut side) down onto the foiled baking sheet. Rub canola oil all over the skin, about a tablespoon should do it…the flesh does not need to sit in the oil so apply only enough for the skin. Soak up residual with a paper towel. Bake about an hour. The pumpkin should pierce easily with a fork when done. The skin may bubble and darken but that is ok. Peel the skin away from the flesh and discard. In some cases you may have to scoop the flesh out from the skin. Place the fleshy bits into a bowl.
Puree in food processor or mash pulp until smooth, you need a yield of about 4 cups. Add the milk, cream, thickening agent, molasses, spices, salt and eggs and combine thoroughly.
Pour the filling into the pie crust(s). Cover the edges of each pie crust with foil and bake in center of oven until the filling is set in the center, about 1 hour.
Transfer to a pie rack and allow to cool completely before refrigerating or freezing. About 30 minutes to serve warm.
To refrigerate or freeze:
Pie must be cooled completely. Wrap tightly with Saran Wrap, then wrap with foil. It will taste pretty fresh for up to several days in the refrigerator, if stored properly.
For the freezer, wrap the same as above, then if you can seal in a vacuum tight container, do so. Otherwise, place in a freezer bag. The pie will store well for about a month when not vacuum packed. Be sure to avoid storing with fragrant foods like fish or asian spices. The pie will absorb these odors and you could be tasting a fishy pumpkin later.
To thaw, remove all wrappings and place flat in the refrigerator. Allow to sit for 4 to 8 hours, then enjoy!
To learn the science behind freezing and thawing, including how to rewarm a refrigerated or previously frozen pie, check out this link, here.
The base for this recipe came from here.
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