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These pictures are from October, when I got a pie pumpkin from the local farm. I love pumpkins almost as much as I love Halloween.

First, I roast the pumpkin. I never used parchment before for this, but clean-up was so much easier.

I'm really bad at making pie crust, so I purchase a crust and just make the filling.

Of course, pumpkin pie doesn't last long.

Fortunately, I have extra roasted pumpkin in the freezer.  I might make another pumpkin pie in winter. Or I could make pumpkin pudding.

Comments

( 6 comments — Leave a comment )
okoshun
Jan. 5th, 2017 05:26 pm (UTC)
I used to buy pie pumpkins and make pumpkin pie from scratch (except the dough because I *suck* at dough), but I did a blind taste test once and everyone preferred the one that I made from canned or didn't notice a big difference.

But if I ever end up with a pumpkin, it's definitely what I make from it! :)
mmarques
Jan. 6th, 2017 06:38 pm (UTC)

I get pumpkins in the CSA basket and don't often make pie, so I've never bothered with a can. Plus, roasting a pumpkin is easy

musingaloud
Jan. 5th, 2017 08:04 pm (UTC)
The texture on your pie looks interesting. Can I have the recipe? Did you used evaporated milk?
mmarques
Jan. 6th, 2017 06:41 pm (UTC)

No, we both have dairy issues, so I used almond milk. This is the recipe:
http://glutenfreehomemaker.com/pumpkin-pie-gluten-dairy-free/

musingaloud
Jan. 7th, 2017 03:37 am (UTC)
Thank you!
mmarques
Jan. 8th, 2017 03:47 pm (UTC)

As I don't make my own crust, I can vouch only for the filling and baking instructions

( 6 comments — Leave a comment )
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