Roasted Pumpkin Seeds and Homemade Pumpkin Pie Recipe

November 6, 2008 - Make sure you like EcoJoes on Facebook to stay updated on green ways to save money and help the environment. Just click the "like" button below. Muchas gracias!



Halloween. The very name sends tears streaming down any Eco-Hero‘s face as they contemplate the mass murder of millions of innocent pumpkins. But fret not. Out of this pumpkin massacre, some good can come. And that good is known as roasted pumpkin seeds and homemade pumpkin pie.

Homemade Pumpkin Pie

Let us begin with the pumpkin pie recipe. Now I’m not talking about pumpkins from a can, or frozen pre-made pumpkin pies. No. I’m talkin’ ’bout some made-from-scratch, down-home, honest-to-goodness, homemade pumpkin pie.
Pumpkin Pie Ingredients

  • 1 cup sugar
  • 1.5 teaspoon ground cinnamon
  • 2 teaspoons nutmeg
  • one half teaspoon ground ginger
  • 4 large eggs
  • 3 cups stewed pumpkin, mashed
  • 12oz of evaporated milk

Here’s whatchu do:
* Find a pumpkin (a jack o’ lantern will do). After appropriately mourning its brutal death, collect all the parts that were cut out (eyes, nose, mouth, the works).
* Skin these pumpkin pieces, and cut them into “manageable chunk” size.
* Boil these in a microwave or on the stove until you can easily push a fork through them.

* Mash up the boiled pumpkin.
* Add condensed milk, sugar, eggs, and spices.
* Dump it all into a pie crust (filling to about 1/4″ below the top).
* Bake at 425 F for 15 minutes, then bake for about 50 minutes at 350. You can tell it’s done if you stick a knife in it and it comes out pretty clean.

* Let cool on rack
* Eat the delicious pie made from the flesh of the defenseless pumpkins, or you can wrap it up using some reused foil from a restaurant, like so:

Roasted Pumpkin Seeds


* When you clean out a pumpkin to make a jack-o-lantern, save the seeds.
* Rinse the seeds, removing any of that orange, stringy mess.

* Add a wee bit o’ oil, some salt, and any other flavors you want (hot sauce, honey, curry).
* Bake at 275 degrees for 10-20 minutes (until they’re golden brown), stirring the seeds when they’re halfway done.

* Congratulations, you have now made a delicious and nutritious snack from the guts of a freshly killed pumpkin. I hope you’re proud of yourself.

These are great ways to use every part of the pumpkin, much like the Indians (these Indians, not these) used every part of the buffalo. Let me know if y’all know any other good pumpkin recipes. Thankee kindly.
Also, it is not too late to enter the free giveaway contest!! Click here for some details.

Posted in eco footprint, eco hero, food, green living, health, holidays, projects on Thursday, November 6th, 2008 at 10:36 AM.

4 Responses to “Roasted Pumpkin Seeds and Homemade Pumpkin Pie Recipe”

  1. Arngelo says:

    I was given a I was given a pumpkin from work & I hated to waste it. I seahercd my cookbooks for a pumpkin pie recipe starting with an actual pumpkin. There wasn’t any. Undaunted, I cut open the pumpkin, dug out the seeds & used a big knife to cut it into chunks, then sliced the hard skins off, boiled the flesh. Then pureed the cooked pumpkin, added the other ingredients and baked the pies. They were very good,looked store bought. I didn’t think about baking them.PS: The canned pumpkin is much easier

  2. UFS says:

    Thanks admin for this useful and informative post,

  3. This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 – 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch. Very delish, regardless.

  4. I have made this pie twice now, using fresh pumpkin. Although everyone loves it and the pie vanishes so quick..Thanks for sharing!

Leave a Reply