For your pie hole

Don’t let your pumpkin innards go to waste

Too often we carve up the most beautiful pumpkins we can find and then toss the insides as well as the orange flesh. Some of us toast up the yummy seeds, but why not save the flesh and make a pie as well? Here’s a handy recipe from Log on for a recipe for a homemade crust.

2-3 eggs
2 cups fresh-cooked pumpkin puree
1 1/2 cups goat milk*
1/2 cup sugar and 1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp fresh grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt

For the pumpkin puree, small pumpkins is best (i.e. sweetest). Scoop out guts and separate seeds (save for toasting later) and cook the flesh in microwave or steamer till soft, then puree. Preheat oven to 375. Roll crust for 9-inch pie, preferably in glass pan. Build up a fluted rim. Glaze with egg yolk. Whisk eggs thoroughly, then whisk in rest of ingredients. Warm the pie crust in the oven until it is hot to the touch, letting filling stand at room temperature. Pour the pumpkin filling into the crust and bake until the center of the filling seems set, but quivery when the pan is nudged, 35-45 minutes. Let cool completely on rack, then refrigerate.

* You can substitute 1 1/2 cups light cream, or evaporated milk, or 3/4 cup milk and 3/4 cup heavy cream for the goat milk.