Making pumpkin pie from scratch

Preparing pumpkin puree
Buy fresh pie pumpkins from your local farmer.
In the kitchen, wash the pumpkins, cut in half with a strong knife, clean out the pumpkin guts.
Place halves on a baking sheet, skin-side up, and bake at 350°F (175°C) until a knife comes out clean.
Remove from oven and peel off outer shell. Puree pumpkin in a food processor and let cool. Now you’re ready to go! P.S. You may need to filter the pumpkin with a cheese cloth, if the puree is too watery.

Here’s a link to illustrated step-by-step instructions, if you prefer:  Preparing Pumpkin Puree

You can use your favourite pumpkin pie recipe or try this one from Rita Cooney at Breadstuffs Bakery in Brentwood Bay.

Pumpkin Custard Pie (has a consistency like cheese cake)
Prepare one unbaked pie shell, brush inside with beaten eggwhite.  Set aside.
Preheat oven to 325°F (162°C).
Stir together 1 c. sugar w/spices:  ¼ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg.
Cream together 1½ c. soft cream cheese with the spiced sugar.
Mix in 2 c. pumpkin puree.
Beat 4 eggs together, blend into the cream cheese mixture.
Pour into prepared pie shell, bake until custard mix is “set” but not firm.  Treat like a cheesecake: should
have a little bit of movement but not be runny.
Remove from oven & let cool.  Refrigerate.

Breadstuffs Bakery & The Screaming Bird Cafe
1191 Verdier Avenue, Brentwood Bay
www.breadstuffsbakery.com