Seminole Pumpkin Pie Recipe
- Roast Pumpkin (see below) then cool, discard peel
- Preheat oven for 350º
- Thaw store bought pie crust and place in a 9” pie plate
- Mix in a bowl: 2 cups of mashed, roasted Seminole Pumpkin, 1 can evaporated milk, 2 beaten eggs, 3/4 cup sugar, dash of molasses, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
- Pour into the pie plate and bake for about 90 minutes
- Knife inserted into center should come out clean
- Cool
- Preheat oven to 400º convection or 425º regular
- Wash pumpkin
- Cut in half (or smaller, make it serving sized)
- Scoop out seeds (and save for next year, see my jar of fermenting seeds in the photo)
- Scrape inside clean (I use a spoon)
- Coat flesh with olive oil (I use a cooking brush)
- Place on a baking pan flesh side up (parchment paper down first helps with clean up)
- Serve as is (we eat with a spoon discarding the peel)
