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Tuesday, November 18, 2014
Pioneer Pumpkin Pie
Pioneer Pumpkin Pie:
I got this idea Stacy Lynn Harris from Game and Garden (http://gameandgarden.com/stacy/blog/pumpkin-pie-pioneer-style/) while looking for something to do with left over pumpkins and have been waiting for the opportunity to try this out but kept getting rained out. Be Sure you check out her blog, she is a great person and has some great recipes on her blog (cant wait to try out the oyster dressing on thanksgiving!). So finally this weekend after getting a fire prepped in the fire area and once again I get rain.... I had been waiting to make this dessert for three weeks now and finally gave in and just made it inside (didn't want the pumpkin to rot while I waited for decent weather to cook over a fire amidst the bad weather and my hectic schedule).
Onto The Amazing Dessert:
1) I modified the the original recipe to include the following ingredients per pumpkin: medium sized pumpkin that as properly field dressed (seeds and stringy insides emptied), 1 cup of heavy cream, 1 teaspoon of freshly ground cinnamon, 1/2 teaspoon ground ginger, 1.5 cups of sugar, 1/8 teaspoon of salt, 1 teaspoon of nutmeg.
2) There are a variety of ways to get into the pumpkin and I tried the traditional method of pumpkin carving first, word to the wise just go down about 2" and cut it off level it makes getting the insides out a great deal easier! Also note the Habilis Bush Tool.... Review forthcoming!
3) I found a spoon was the easiest means to quickly remove all of the stringy goo inside the pumpkin, don't be afraid to get a little aggressive with it.
4) Set the inside portion to the side (you can bake the seeds for an additional snack as well).
5) What the pumpkin should look like once the insides are cleaned out.
6) Post addition of the ingredients, remember to stir well.
7) Place your pumpkin in a cast iron skillet and place them on the bottom shelf of your oven or onto the hot coals of a camp fire. Cook on 350 degrees for about an hour or until the pumpkin looks like below. Whichever way you decide to go be sure to use a cast iron pan or griddle as there is a likelihood that the pumpkin will cook through and create a hole on the bottom resulting in losing all of your hard work.
8) Once the pumpkin begins to look like this your dessert will be ready to go!
9) begin to stir the interior mixture with some of the pumpkin wall (be careful not to poke your spoon through the pumpkin skin).
10) Once complete you will have a dessert that looks a good bit like pumpkin pie filling and imagine this..... tastes like the best homemade pumpkin pie you have ever tasted. You can eat the dessert as it or you can use it as a pumpkin pie filling.
11) Now for all of those left over seeds.... spread them out on a flat baking sheet, slightly cover in your seasoning of choice (I did eight different seasonings and the salt and pepper and cajan seemed to work the best). Fifteen minutes on the top shelf and you should be good for another snack on top of your pumpkin pie!
Need A Few Items To Help With The Process? Try These:
I have been looking for a method to make use of Halloween/fall decorations pumpkins in particular and luckily came across a great article by Stacy Lynn Harris (http://gameandgarden.com/stacy/blog/pumpkin-pie-pioneer-style/) on how to make a pioneer pumpkin pie. I had heard of the concept before but this was the only actual recipe I could find and she was quite helpful with giving a few tips and tricks along the way! If you still have a pumpkin or two sitting around I highly recommend you give this method of making a nice pumpkin snack or homemade pie filling a shot, I think it will surprise you how amazing it will turn out in the end!
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