|Underfoot with 2 Big Pumpkins|
We carved one for Halloween (which we didn't take a picture of) and were then given 1 more pumpkin. I didn't want to buy any canned pumpkin since I had pumpkins to use. I need pumpkin for this coming week for a few pies and well....
We just got finished pureeing 7 pumpkins and 2 butternut squash and canning 9 pints of apple-pear sauce (the frig needed to be cleaned out), and it's only 12:30 am. We started at 5 pm. A little too ambitious I know but the kitchen is clean as I go to bed, and my battle wounds are limited to 2 cuts on my thumb and a small burn on my arm. That is truly minimal for usual canning and preserving. I should know better than to start some "small little project" before supper. We ended up with a lot of little 2 cup baggies in the freezer. I lost count after the 15th bag. So if you need fresh pumpkin that hasn't been put into a can, we've got some.
So during the process, I made a Pumpkin Ice Cream Pie with fresh out of the Vitamix pumpkin. (A Vitamix is a small blender with a motor about the same size as a VW bug. It's awesome!) The pie is still setting up so I don't have a finished picture at this time and will add that picture later.
Pumpkin Ice Cream Pie
Source: Newspaper Clipping from Grandma's Recipe Box
|Isn't that pumpkin color pretty?|
1/4 cup brown sugar
1/2 teaspoon cinnamon
Dash nutmeg and cloves
1 quart softened vanilla ice cream
1 graham cracker crust, nine-inch, chilled
1 cup canned pumpkin
1/4 teaspoon ginger
1/4 teaspoon salt
1/3 cup pecans
Combine brown sugar and all other ingredients except for ice cream, mixing well.
Add ice cream and mix well again.
Spoon mixture into crust. Freeze until firm. Soften at room temperature before serving.