Pumpkin Pie

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!!!
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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!
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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.
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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.
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WARNING:
(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!

INGREDIENTS
2 eggs  
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.
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This recipe makes it's own crust-like bottom.

Enjoy!

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