This is a post from an old blog I used to do on the homestead from 2014.
Pumpkin pie is very nutritious; full of beta-carotene and antioxidants as well as protein from eggs and calcium from milk. You can have you pie and eat it too!!!
We grew and harvested our own pumpkins this year and it was such a fulfilling experience preparing and canning the fruits of our labor in order that we could enjoy pumpkin throughout the winter months. Comfort food at it's best!
The first thing you need to do is wash the pumpkin thoroughly with a brush and rinse well. The next step is to cut into quarters and remove the seeds.
I'd originally saved the seeds to feed our goats as they are a natural wormer but since the goats are gone now, I will dry some and feed some to our chickens. Everything is recycled on the farm and nothing goes to waste!
After the seeds are removed, I placed them in my water bath canner with about a quart of water in the bottom. I then steamed them until the top pieces were tender.
I then scooped out the pumpkin, ran my hand mixer through it to make it smooth and let sit in a strainer for 15-20 minutes to drain the excess water from it.
Once the pumpkin was drained, I heated it back up on the stove until hot and then poured it into canning jars to be pressure cooked.
(I must warn you that the canning police will tell you that you are not allowed to can pureed pumpkin, although our ancestors did and never got sick:-)
Now, on to the recipe!
1 can (12 oz) evaporated milk (I used my canned milk)
15 oz pumpkin
3/4 cup sugar
1/2 cup baking mix (like bisquick or a homemade equivalent)
2 tablespoons melted butter or coconut oil
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Mix all ingredients in a blender or bowl using a hand mixer. Pour into ungreased pie pan.
Bake at 350 for 50-60 minutes.
For a topping I took some whole plain yogurt, mixed in a little pure maple syrup.
This recipe makes it's own crust-like bottom.