Petra Cox: Hi, I am Petra Cox with Moms Apple Pie Company in Occoquan, Virginia. We are a family run bakery with four locations in Northern Virginia, and a farm where we grow a lot of our own produce for our pies and quiche. We grow our own pumpkin, so today I am going to show you how to make a pumpkin pie with some decorative additions and some other flavors you can add to make a really unique pumpkin pie. So, let's get started.

So, today, we are making pumpkin pie, and I have right here, all of the ingredients plus some optional ingredients that you will need to make your delicious pumpkin pie. We have a cup and a quarter of butternut squash, or pumpkin mix thats been cooked and processed. We have enough pie crust dough for a bottom crust of the pumpkin pie, three quarters cup of condensed milk, and a cup of cream, two eggs, half a cup of sugar, we use a teaspoon of salt, and some mixed spices here. There's a teaspoon and a half of cinnamon, half a teaspoon of ginger, half a teaspoon of nutmeg, and a quarter teaspoon of cloves, because they are a little, a little more bitter when used in larger quantities. There's some optional ingredients like pecans and almonds, orange and ginger, vanilla, and molasses, that can be used to sort of spice up the pumpkin pie.

Other than that, pumpkin pie is really easy to make. So, today, for our pumpkin pie, I am going to show you how to process pumpkin from scratch, so you can use a nice fresh pumpkin or squash, and how to incorporate all the ingredients to make your filling and maybe some possible additional ingredients, if you want a different take on pumpkin pie, and also how to roll out some butter crust pie dough to use for your bottom crust. Crimping the crust is another technique that I'll show and also making some cut-outs for decoration, pie crust cut-outs to put on top of your pumpkin pie. So, we are going to start with teaching you how to process your butternut squash or pumpkin from scratch.