• 2 cups pumpkin puree
  • 1/2 cup bisquick baking mix
  • 1/2 brown sugar
  • 1 cup (I used a can) evaporated milk
  • 1 TBL butter, softened
  • 1 1/2 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger)
  • 1 tsp. vanilla extract
  • 2 large eggs

Did you know you can cook and eat Cinderella Pumpkin? I actually wasn’t sure so I had to look it up, but now I am here to tell you “Yes you can!” cook and eat that decorative pumpkin on your porch.

Also, I’m not sure why October seems to be pumpkin EATING season because at least here in the Pacific NW, most folks leave their pumpkins on their porches and mantels until December when they decorate for Christmas. Yesterday I spotted a few on porches still! cindarella pumpkin 2

So I am just now eating lots of pumpkin stuff; muffins, cakes, cookies, pies, and soup.

One more side note, have you heard of the Buy Nothing Project? Wow, I joined my neighborhood group and I love it! So the week of Thanksgiving I received 5 pumpkins from a neighbor. One was a Cinderella. I set the whole thing in my largest glass baking pan and put it into the oven whole for one hour at 350. Then I turned it off and let it cool. It was soft and easy to cut through and cooked well enough to scrape out the flesh and puree in my Cuisinart food processor.

My first and most striking impression of it was how bright and dark orange the flesh is! Wow, it’s much brighter and deeper in color than carving pumpkins and even sugar pumpkins. It felt heavy and I got about 8 cups of pumpkin puree out of it. So awesome!cindarella pumpkin 1

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I froze several 1.5 cup portions for later projects and I have been eating the rest of it all week long. I added a few cups to a crock pot of chili and I’ve added a few scoops to my yogurt all week. I’m going to give you one recipe here today too.

It’s from a cookbook, I did not invent this one. It’s from The BETTY.

Impossibly Easy Pumpkin Pie: This pie is easy because there is no crust. I really like pumpkin pie custard and I often cook the filling in a glass bowl and skip the crust anyway. I used a gluten free version of bisquick that is mostly rice flour so this recipe is actually gluten free, but you can use any bisquick type baking mix or just use flour mixed with baking powder. Heat oven to 350. Grease 9 inch glass pie plate. Mix all ingredients in a bowl with a whisk. I always start with my eggs, the add sugar, milk, and pumpkin.

Pour into pie plate and bake for 40 minutes. Allow to cool before cutting. Serve with whipping cream. Store leftovers covered in fridge. Note: this pie is not very sweet. It is light and fluffy.

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Look at this color! I can’t get over it. It is so bright and cheerful and probably full of great nutrients since it’s so colorful.