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1
Remove the stalk by banging it on the edge of your counter.
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2
Slice your pumpkins in half.
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3
Refer to picture for size of pumpkins.
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4
Large pumpkins do not make tasty pies.
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5
Next, go ahead and scoop out the seeds with a spoon.
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6
Clean the pumpkin well but dont remove the flesh.
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7
Ok now that we have our pumpkins split lets start seasoning them.
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8
I like to spead a little warm butter (about a tablespoon) on the insides along with a dash of each = pumpkin spice, ginger, nutmeg, cinnamon, sugar, clove and allspice.
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9
Just a dash of each is all you need!
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10
Go easy on the clove!
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11
;)
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12
Now wrap those puppies up in aluminum foil and place them on a sheet pan.
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13
Bake the halved pumpkins for about an hour and a half at 350.
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14
Cooking time will vary depending on pumpkin thickness.
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15
If you arent sure just pull them at 1 hour and check one to make sure its not over cooking or burning.
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16
Rotate your pan at 1 hour.
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17
Remove the pumpkins from the oven and let them cool for about 15-30 minutes.
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18
You will want to scoop out the pumpkin flesh while it is still warm.
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19
You can toss out the juice and butter that remains before scooping.
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20
Mash the pumpkin and then add all the remaining ingredients.
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21
I use a robo coupe to lightly pulse down the texture a bit.
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22
Your mix should look like pancake batter.
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23
If your mash is too watery add more flour if too thick add more cream.
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24
Pour the filling into the crust and bake for 1 and a half hours at 325.
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25
I like to dash on a little extra spice on top before i bake it.
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26
Maybe just stick a few cloves in it.
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27
Remove the pies and allow at least half an hour to cool before slicing.
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28
Check doneness with a toothpick.
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29
Check center of the pie, it should come out 80% clean.Top with cool whip.
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30
Enjoy guys!
