I finally picked out a little pie pumpkin at the store and after my youngest went down for a nap we had a date with a pumpkin. We had such a fun time and it was really neat to watch her learn that pumpkins were actual foods that people incorporated in their diets, not just carved for decorations.
Our first step was to scoop out all the seeds and gooey mess. She was a little hesitant at first, but quickly dove in. Once we had everything out, I scraped the insides with a paring knife to get it really clean.
Next we put the pumpkin halves, skin side up on a foil lined pan and bake for an hour at 350 degrees. While that was baking, we rinsed and patted dry our seeds. We threw them on a pan with a little sea salt and baked them at 350 for 10 minutes (flipping once). They came out nice and toasted. Abby loved them and there are so many different spices you can use to flavor the seeds. She ate just about all the seeds while we watched her favorite Halloween movie while the pumpkin finished.
Once the pumpkin was done, I scooped out all the meat and put it in the food processor. There are many different pumpkin pie recipes on the web and all are pretty easy and yummy. There was a recipe sticker on our pumpkin and we just went with that for our first homemade pumpkin pie. You just add 2 tsp cinnamon, 1/4 tsp each cloves, nutmeg and ginger, 1/2 cup maple syrup, two eggs and 1/2 cup of cream or milk. Then pour it up in a pie shell and bake for about 45 minutes at 350 degrees. While this was baking my daughter helped me make whipped cream for the pie. Using a hand mixer (or the fabulous Whip N Prep from Tupperware), whip up a container of whipping cream. Once peaks form, add some vanilla and honey. Whip again for a few seconds and you’re done! Fresh, homemade whipped cream without all the extra additives you can’t pronounce.