I made a gigantic jack-o-lantern the other night and saved the pulp. I gathered about half a
large zip-lock bag full. I made two nine inch pies from use of the large zip-lock bag. Here goes-
Prepare pumpkin-pulp by placing in baking dish and baking on 350 for about an hour, then place in large mixing bowl and 'mix' on lower speed for it to become puree'd.
Preheat oven at 425
needed: prepared; two pie shells/crust
Add to pumpkin:
large zip-lock bag full. I made two nine inch pies from use of the large zip-lock bag. Here goes-Prepare pumpkin-pulp by placing in baking dish and baking on 350 for about an hour, then place in large mixing bowl and 'mix' on lower speed for it to become puree'd.
Preheat oven at 425
needed: prepared; two pie shells/crust
Add to pumpkin:
Two cups sugar
One cup dark brown sugar (loose)
One cup all-purpose flour
Two tablespoons pumpkin-pie spice
Two large eggs
One can evaporated milk
Mix well on medium speed, pour into two prepared pie shells/crust, then bake at 425 for fifteen minutes then lower temperature to 350 bake for 35-45 minutes, cool completely either on the counter or in the fridge, choice is depends on your personal level of patience :)
