Last Sunday Rob and I were domestic rock stars; we cleaned, we re-organized, we got rid of things, busted out the Christmas decor, cleaned both of our work spaces (this is a feat in and of itself), AND baked a pumpkin pie from scratch (minus the crust because after you go through the process of prepping a pumpkin to even get pumpkin puree, you just want some damn pie as quickly as you can get it). I told you - domestic rock stars.
Never made a pumpkin pie from a real pumpkin? It's time-consuming but it's not difficult. I have faith in you! DO IT!
To get your pumpkin puree, you'll want two small-ish pie pumpkins (they're sweeter than a jack-o-lantern type pumpkin), a food processor or blender, and some cheese cloth (you can find it at any grocery store, or Target).
Cut your pie pumpkins in half and scoop out the seeds and stringy dark-orange goop.
Place each of the halves face-down on a greased baking sheet.
Bake at 350 for 45 minutes to an hour (while you go down to the hot tub and freeze your butt off walking back in time to take them out)
Remove from the oven and let cool for 5-10 minutes, then scoop pumpkin out and into a food processor (we had to do this twice - one whole pumpkin at a time)
Blend into pumpkin puree!
Line a bowl with your cheese cloth, and add the pumpkin puree
Remove excess water by balling up your pumpkin puree in the cheese cloth and squeezing over the bowl. There will be ALOT of water, and you won't be left with much pumpkin, but don't worry, it's enough!
Now you're ready to make homemade pumpkin pie! I used this recipe. I omitted the lemon zest (because I forgot), and I also used 4 teaspoons of pumpkin pie spice, instead of all the individual spices. And I also used a prepped dough that I just lined my pie dish with, instead of making it from scratch (yea, yea, I know).
Happy (late) Thanksgiving!