We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie. You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.
Author: Paulus Family
large neck pumpkin, cooked (see instructions below)
¾ c sugar
1½ T flour
½ t salt
1½ c milk
1¼ t cinnamon
¼ t ginger
¼ t nutmeg
⅛ t ground cloves
Cooking the Pumpkin:
Peel and remove stringy pumpkin from the inside.
Cut into small chunks and boil with water until soft, about 30 minutes.
Blend in a food processor or blender.
Freeze any leftovers in 2-cup containers.
Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
Brush small amount of egg white on pie crust.
This helps to keep the crust from getting soggy.
Pour into pie crust and bake at 425 degrees for 10 minutes.
Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
If using a foil pan, set it on a cookie sheet so the crust will be well done.
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