Saturday, November 26, 2016

Do I smell....Pumpkin?!?

My siblings love it when I make pumpkin pie for Thanksgiving. (Or Christmas, take your pick) After making it for Thanksgiving this year, I have made 4 pies in 3 years. (made two the first year) Last year I used canned pumpkin. It turned out darker orange. And I think it tastes better fresh. :)

First off, you need a pie pumpkin. They are sold at pretty much any grocery store. They are the smaller ones.

Now, you are going to need to make the pumpkin puree. There are many other ways of doing it, but here is how I do it.

Cut the Pumpkin in half. I used a bread knife this time. Pie pumpkins can have very thick shells...just giving you fair warning. The first time I made this pie, my dad had to cut the pumpkin in half with a saw! This time I managed with a bread knife....although, as you can see, it was far from perfect. :)

Anyhow, place the pumpkin halves upside down in a glass baking dish and cover them with tin foil.

Bake at 375 until tender. I think it took about 45-60 minutes.
When it is done, you should be able to poke a fork into it pretty easy. Like this.

So now, you are going to puree this. Put chunks of baked pumpkin in the food processor. Then puree it. I ended up with 4 cups of pureed pumpkin. :)

By the way, you can roast the seeds and have munchies. :)

Next step is the crust. This is a pie crust recipe from my Great Grandma. It makes just enough crust for one 8-9 inch pie pan, and a little bit left over.
You will need:
3 cups flour
1 cup + 2 TBSP shortening
1/2 cup ice cold water
1 teaspoon salt.

In a medium bowl...cut the butter into the flour and salt with a pastry blender or two knives. (the pastry blender worked better for me.)
Add the cold water gradually and stir until it forms a ball in the middle of the bowl.

On a "lightly floured" surface, roll the dough out dough to 1/8 inch thick.

Place the pie pan upside down on the dough, and cut about 1 inch around the rim.

Roll the dough onto the rolling pin and transfer to the pie pan.

Press down into the edges of the pan.

I don't pre-bake my pie crust. I think the edges would burn.

Now, it is time for the filling. Pull out that pumpkin you made earlier, put on your apron (you should have done that already.)
I got the filling recipe originally from All Recipes. I haven't made a ton of changes, except the way that I prepare the pumpkin.

Mix the following ingredients with a whisk or electric blender.

2 cups of the prepared pumpkin
1 (12 oz) can of evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Mix it well!!!! Then pour into the prepared crust.

Bake for 40-60 minutes. This time, mine took 60. You know it is done when you insert a knife in the center and it comes out clean.
And while it is baking, you read your bible...and write a blog post... oh, or is that just me?

Here is the recipe that you can print out without the extra pictures and chatter. :)

nutrition facts

Enjoy your pumpkin pie! Yummmmmm....

happy turkey day