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Did you know you could make pumpkin pie from Jack-O-Lantern pumpkins? Learn how to process these stringy pumpkins into a puree for tasty fall desserts!
Living in a country where people eat out of the dumpster on a daily basis will change the way you look at things. We brought that lesson back to the US with us, and have since become very conscious of waste.
So when Halloween rolled around our first year back in the US, we decided that we could carve pumpkins without wasting the pumpkin. That year and many years since, we carved pumpkins on Halloween instead of a week or two earlier.
This allows us to enjoy the activity without wasting the pumpkin. We’ll leave our pumpkin in our living room so we can enjoy it all day, then that night we put it in the refrigerator.
How to Make Jack O Lantern Pumpkin Puree
The next morning, we cut the pumpkin up into a few big chunks and bake it in the oven until it’s was soft.
Then I pulled all of the skin off the pumpkin, cut it into smaller chunks and put it in a big Ziploc bag in the refrigerator. The next morning, a lot of the excess water had drained out of the pumpkin, so I put the chunks in the blender to puree it.
It takes a long time to puree a whole jack o lantern pumpkin—you can use a blender or a food processor. Jack-o-Lantern pumpkins tend to be thick and stringy so you have to puree them really well. But once you do, they taste great.
The first year, I ended up with about 12 cups of pumpkin puree from one pumpkin! That was enough to do a lot of fall baking and enough to freeze some to use later in the year. We don’t want like to waste!
My first project with the pumpkin puree was to make a pumpkin pie from scratch. I have made a lot of different pies from scratch (like apple, blueberry, peach/strawberry, buttermilk), but this was the first time I’ve done jack o lantern pumpkin pie and it came out great!
If you’ve been wondering if it’s possible to make pie from jack-o-lantern pumpkin, it is! I hope you have as much success with it as I’ve had.
Homemade Jack-O-Lantern Pumpkin Pie
- Combine the flour, sugar, butter and lard in a mixing bowl until well blended
- Sprinkle in the water a little at a time and mix just enough to make it hold together—don’t over mix
- Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes
- Roll out the dough on a lightly floured surface
- Place the dough into the pie pan (don't worry if it breaks; you can patch it in the pan)
- Press the dough into a 9-inch deep-dish pie pan
- Seal any broken areas and shape the top edge into a pattern if you like
- Mix everything together and pour into the pie crust
- Bake at 350° F for 1 to 1 ½ hours
- To check if it’s done, insert a knife into the center of it—if it comes out clean, it’s done
- Let it cool and serve with whipped cream or vanilla ice cream, if desired