Friday, November 20, 2009

Food Friday's: Pumpkin pie in a Jar

Here's a great recipe that I came across in my trusty 4H cook book. Now you can easily make pumpkin pie at any time of the year with fresh pumpkin. I always use up the carved pumpkins after Halloween because I feel bad just throwing away perfectly good pumpkins.

Pumpkin Pie in a Jar

Peel, remove seeds and cut pumpkin into small pieces. Bake, steam or boil in small amount of water until tender. Then put through a sieve. Measure the pumpkin pulp and any juice remaining. Then to each 3 cups of pumpkin add the following:

2 cups sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1 tbsp molasses (optional)

Mix well together and bring to a boil, simmering until quite thick. Stir often to prevent sticking. Seal in hot sterile jars. May be put in hot water for 10 minutes to be sure that they seal.


2 eggs
1 cup milk
1 1/4 cups prepared pumpkin

Beat eggs well. Add milk and pumpkin, mix well together. Put into unbaked pie shell. Bake at 375F until golden brown.

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