How to Pumpkins 1 (From fresh to pie)

It's fall and that means it's pumpkin season! If you're new to the whole fresh pumpkin scene, staring at a whole uncut pumpkin can seem very daunting! Who knew a pumpkin could be so intimidating BEFORE it was carved into a jack-o-lantern!
In this beginners video, Sarah helps take the scary out of preparing a fresh pumpkin and turning it into a delicious creamy pumpkin pie that even the newest of novice bakers can make at home.
This maple pumpkin pie is simple to create, but the flavors are so rich and well developed your loved ones will think you spent days perfecting it!
Join Sarah as she demonstrates cleaning, cooking & preparing pumpkin puree from scratch with a fresh garden grown pumpkin. Then continue down the pumpkin beginners (or just lovers) path of goodness as she goes from puree to pure pumpkin decadence in a crust!
Pie Filling Ingredients:
2 cups cooked pumpkin puree
¾ cup packed brown sugar
1 cup evaporated milk
3 lrg or 4 med eggs
1 tsp Cinnamon
½ tsp ea nutmeg & salt
¾ tsp vanilla extract
¼ tsp maple extract
¼ cup maple syrup
Whisk ingredients together in following order:
Eggs, Milk, extracts, pumpkin, syrup, sugar, spices
Bake at 425° F for 10 mins
Reduce heat to 350° for 40 minutes
Raise heat to 400° if necessary & Continue to bake until top is golden brown and 90% of moisture has cooked out.
If crust browns to quickly, cover exposed edges of pie crust with foil or a crust sheild to prevent it from burning black.
Cool to room temperature before moving to refrigerator.
Pie will set as it cools.
As always...
Thanks for Watchin' Y'all!
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[@jenniferwebster1382]

Great video! You could use a good mill to get those fibers out for an extra smooth texture. Try it! You will be happily surprised.

[@fromthehartfarms]

Thanks for the tip. I'll look into it when I have some moola to spare. Lol