It’s that time of year! Time to make your pumpkin come alive! Gather the family around and pick out one of these Free Pumpkin Carving Patterns then put the knife to your pumpkin and have fun! These are memories that cannot be replaced! You can share them for generations to come. Your kids and grandkids will be telling all their friends about the fun time they had carving the pumpkin!
The great thing about carving your pumpkin you can use what’s inside to make yummy treats too! You can dry out the seeds and eat them or you can use the pumpkin to make a yummy pumpkin cheesecake!
There are many benefits from carving your own pumpkin! Great memories, great treats and a great looking pumpkin for decoration!
Using a pattern to carve your pumpkin will help eliminate errors that cannot be easily covered up! You want your pumpkin to look smashing on your front porch! These patterns not only help prevent errors they give you great ideas on who you want your pumpkin to be this year!
Old Fashioned Pumpkin Pie Recipe Ingredients
- 2 cups of pumpkin pulp purée from a pumpkin or from canned pumpkin purée
- 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 good crust
To make pumpkin purée from a pumpkin: start with a small-medium pumpkin, cut out the stem and scrape out the insides. Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional – put pulp through a food mill or chinois to make extra smooth.
Old Fashioned Pumpkin Pie Recipe Directions
1. Preheat oven to 425°F.
2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.