From a Pumpkin, to a Pumpkin Pie – The Wisconsin Vegetable Gardener Straight to the Point

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Holly shows how to make a pumpkin pie from a pumpkin you already have.


1 pie, sugar or jarrahdale pumpkin
pinch of salt
1 12 oz can of evaporated milk
1 tbsp vanilla extract
3/4 sugar
2 eggs
1 tsp pumpkin pie spice
1 unbaked pie crust

To prepare pumpkin:
Preheat oven to 400 degrees F. Remove stem, cut pumpkin in half. Scoop out seeds, sprinkle with salt, place both halves face down on a cookie sheet covered with parchment paper. Bake in oven 30-40 minutes until skin of pumpkin can be easily pierced with paring knife. Let pumpkin cool for 45 min to an hour so can be easily handled.

To prepare pie:
Once pumpkin is cooled scoop out and measure about 2 cups of pumpkin puree. Freeze the rest for later use.

Preheat oven to 425 degrees.

Mix rest of the ingredients into a bowl with the pumpkin, stir well.

Put pie shell in 9 inch pie plate, form a nice crust.

Pour pumpkin pie mix into pie shell.

Bake at 425 degrees for 14 minutes. Reduce heat to 350 and bake for 40 to 50 minutes more.

Let cool and serve with fresh whipped cream.


Canning Homemade Tomato Soup – Canning What You grow

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Holly shows how to easily make and can tomato soup

Tomato Soup Recipe

8 quarts ripe tomatoes, cored and quartered (20-25 lbs)
2 cups onion, chopped
1 cup green bell pepper chopped
5-10 cloves of garlic, crushed
1/2 cup fresh basil
2 tbsp canning salt
Bottled lemon juice for acidification
Dried Italian seasoning to taste

Wash tomatoes, remove stems and cores. Crush and simmer. Add other vegetables to pot. Add no more than 3 cups of vegetables for every 22 pounds of tomatoes.
Heat everything to a rapid boil and simmer 20 minutes. Stir often.
Strain through a food mill or a fine sieve to separate juice from skins and seeds. Blend prior to straining if desired.
Return to stove and heat for 10 minutes, cook longer if thicker consistency is desired.
To sterile, hot jars add lemon juice — 1 tbsp per pint, 2 tbps per quart.
Carefully ladle hot soup in jars leaving ½ inch headspace. Wipe rims, adjust 2 piece lids.
Process jars in a boiling water bath canner. Pints for 35 minutes, quarts for 40 minutes.
Check seal, remove ring, and label for long term storage.
Yields approximately 10 quarts or 20 pints.
Recipe adapted from Tomatoes Tart and Tasty by Barbara Ingham (UWExtension)