This dish I fondly remember from my early years. My mother, never being one to waste anything, used to make this dish around harvest time to use up green pumpkins whose flesh had not yet turned golden inside. I have no ideas where she came up with this recipe, but it always seemed like good eats to us kids. If your pumpkin is a little too small or you underestimated the size needed fill your pie, not a problem, just add some apple slices to make up the difference.
- Two to three pounds of green pumpkin
- 2 prepared pie crusts
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon of salt
- 1 1/4 cup green pumpkin; peeled and sliced
- 2 tablespoons margarine
- Preheat Oven: Heat oven to 425 degrees.
- Prepare smallish green Pumpkin (two to three pounds)
- With large knife (I used a clever for this task) cut pumpkin into halves
- Remove seeds and scrape out seed web
- With large knife or clever cut halves into quarters
- With large knife or clever cut quarters into one or two inch slices
- Take a slice at a time lay it on its side and with paring knife cut the peel off
- Repeat until all slices are peeled
- Cut the peeled (flesh) slices into ½ inch slices
- Cut into halves or quarters approximately apple slice sizes (Try to keep the size of the slices even)
- Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
- fold in green pumpkin slices (all slices should be covered)
- Even line a 9 inch pie pan with prepared pie crust
- Pour into pastry-lined pie plate and gently level with spoon or spatula
- Dot with small bits of margarine.
- Cover with top crust and seal the edges.
- Cut slits in the top.
- Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
- Bake 30 and carefully remove foil from pie edges
- Bake an additional 10 to 20 minutes more until crust is brown and juice begins to bubble through slits in crust.
- Let cool 15 to 30 minutes on elevated rack before serving