a pumpkin carving knife
(or most normal knives will
work) and poke it all the
way through the edge of
one of the shapes. Alternatively, you can make
your pumpkin glow by
using a chisel knife (you
can buy them from most
art stores) or similar tool to
glide along the pumpkin,
following the edge of the
design.
9. Remove the only top layer of skin (do not poke all
the way through). Slowly
move the knife round the
shape following the dots.
Once you’ve gone all
the way round, push the
shape out and carefully
run your knife around the
edge again to neaten
the cut up. Repeat for
each shape.
Pumpkin Pie
This delicious pie is the perfect way to use your pumpkin to the best. After you got
everything out of the orange fruit to prepare for the
sculpting, you can totally use
the insides for this amazing
pumpkin pie!
A better way to be bio isn’t
possible, right?
Prep Time:
50 minutes
Total Time:
50 minutes
Makes:
8 Servings
Instructions:
Combine pumpkin, sugar,
salt, spices, and flour in a medium mixing bowl. Add eggs;
mix well. Add evaporated
milk, water, and vanilla; mix
well. Pour into pastry-lined
pie pan. Bake at 400° for 15
minutes; reduce heat to 350°
and bake about 35 minutes
longer, or until center is set.
Ingredients:
• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground
ginger
• 1 teaspoon ground cinnamon
• pinch nutmeg
• 1 teaspoon all-purpose
flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk,
undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla
extract
• 1 unbaked pastry shell
(9-inch)
• whipped cream or
whipped topping, for
garnish