Kid Chef Pumpkin Pie


Pumpkins have become the symbol of autumn. Kids love carving a pumpkin for Halloween, roasting pumpkin seeds for snacks, and eating pumpkin pie for Thanksgiving and pumpkin cookies during the holidays. Pumpkins come in all sizes and colors. Many farms let kids go into the fields and pick their own pumpkin right off the vine. Pumpkin seeds are sown in July, bloom into flowers and grow all summer, until in the fall they are ready to harvest. Pumpkins like other squashes are rich in beta carotene which is good for skin, lungs, heart, and eyes. Certain small round pumpkins are especially good for pies. Kids can roast the pumpkin seeds they scrape out of the pumpkin, by washing the seeds thoroughly, spreading them across a cookie sheet, sprinkling with oil and sea salt and toasting them in the oven. Kids can make their own pie, using organic ingredients, by starting with a graham cracker crust. Preheat oven to 375 degrees. Put a package of organic graham crackers on a wooden board between two sheets of wax paper. Kids can use a rolling pin to make 1½ cups of crumbs. Pour the crumbs into a glass pie plate. Add 6 tbsp of melted butter and 2 tbsp organic raw sugar, mix and press into a smooth pie crust. Kids can put the pie dish on a cookie sheet and bake 7 minutes. As the pie crust cools, kids can cut the pumpkin in pieces to steam for 20 minutes or until soft. Preheat the oven to 425 degrees. Scoop out 2 cups of cooked pumpkin from the skin into a bowl. Mix in 12 ounce can of organic evaporated milk, ¼ tsp cloves, ½ tsp ginger, ½ tsp sea salt, 1 tsp cinnamon, ¾ cup organic raw sugar with the pumpkin and pour into the pie crust. Put in the oven for 15 minutes. Turn down oven to 350 degrees and bake 45 minutes. Serve with organic whipped cream.

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