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My dad bought pink pumpkins (third photo) during the first week of November after someone recommended it to him.
I`ve never seen nor heard of a pink pumpkin until he brought it home and apparently some of the profits goes towards breast cancer research. (If you want to find out more, click on the source link at the bottom.)
So these pumpkins are quite dense and tough. I only used 1/4 of one to make two pies. Cutting it open was difficult, I only really cut it about halfway then my mom decided to pick it up and slam it on the ground so it`d break. It was the quickest way.
After cleaning the inside, I baked it in the oven with the skin on, skin side up, for about an hour. Then took it out and scraped all the soft pumpkin and put it in a food processor to smooth it out. Then I followed a pumpkin pie recipe I found online on what to do for the filling. I used two frozen unbaked pie crusts.
There are a few differences; I used Pumpkin Spice because I was cheap and didn`t wanna buy all the various spices separately and I used less evaporated milk than the recipe called for. There are swirls in the pie which is from me just pouring evaporated milk into the pie filling without fully mixing it. I wanted a marble look too it.
In the end it turned out ok! It tasted a bit on the mild side since this is a different kin of pumpkin. It`s not as a concentrated pumpkin flavor. Also, the filling separated from the crust so next time I make it I gotta fix that.
<em>What did you do for Thanksgiving?</em>
Source link: http://pinkpumpkinpatch.org/