Pumpkin Pie in a Pumpkin

Two years ago, in my very first ES post ever, I wrote about a certain pair of two-year-olds and a stuffing-stuffed pumpkin.  Last year around this time, I changed things up and made a rice-stuffed pumpkin.  Now Halloween is gone, twins are almost five, Thanksgiving is rapidly approaching, and I once again heard the call of the stuffed pumpkin.  But what to stuff it with this time?  I considered potatoes or quinoa, but those just seemed too…tame.  Then, inspiration struck.  Why not stuff a pumpkin with pumpkin pie?  Crazy.  I knew that this had major FFU potential, so I bought two pumpkins just in case.  Spoiler alert:  I still have the second pumpkin, uncut, on the kitchen shelf.  That’s right, folks.  I baked a pumpkin pie in a pumpkin. And you can too.  Here’s how:

Step one:  Bake the pumpkin.

When choosing a pumpkin, go with a small-to medium-sized one. Fewer bumps are ideal, or you will have to contend with holes when you peel it.

Cut the top off the pumpkin, then scrape out all the seeds and gross stringy bits. If you want, you can save the seeds and oven-roast them. Then put the whole hollowed-out pumpkin on a cookie sheet, place in a 350-degree oven, and bake until a fork goes through the skin easily. Let cool, then peel off the skin. To make the shell more or less pie-shaped, cut around the opening about a third of the way down the pumpkin until you have what looks like a bowl.  Reserve the cooked part that you removed for later.

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Sweet Thanksgivings


Yes, most of our Thanksgiving coverage this year has been pretty protein-centric, but don’t think that means we’ve forgotten about you sweet tooths! (sweet teeth?) If you’ve always wished Thanksgiving dinner involved a little more Coca-Cola, marshmallows, and good ol’ sugar, you’ll want to check out our menu for A Candy Fiend’s Thanksgiving.

Speaking of sweet Thanksgivings, we were recently sent a sample of Essensia wine, which the makers recommend pairing with — I shit you not — pumpkin pie. I’m not usually one for dessert wines, but I found this idea funny enough that I had to give it a try (albeit with pre-Thanksgiving cupcakes) and I was pretty surprised to find I actually really liked it. It’s a thick, amber-y wine with some orange and apricot flavas goin on in there. To me it tasted more like a Spanish sherry than any dessert wine I’ve had before. I’m no wine critic, but I can say it really does kind of taste like drinking a glass of alcoholic pumpkin pie along with your slice of pumpkin pie, and who could complain about that?

So I’m officially on the dessert wine bandwagon, at least when eating pie. I only have two problems:

1 – I have no idea how to make pie.

2 – I still know basically nothing about wine.

So, any recommendations out there on either front? You know we’re not big bakers here (Belmont’s apple cranberry crisp is the closest thing we’ve got) so drop us some links to great Thanksgiving pie recipes if you’ve got ’em. And I’m curious — what do you all drink on Thanksgiving? Do you have special T-day drinking traditions, or do you just go with the regular stuff?

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