Saturday, October 30, 2010

making a pumpkin pie with REAL pumpkins

Directions for Making Pumpkin Pie from Scratch

Yield: It really depends on the size of the pumpkin and the size of your pie plate.

* A sharp, large serrated knife
* an ice cream scoop
* a large microwaveable bowl or large pot
* 1 large (10 inch) deep-dish pie plate and pie crust


* a pie pumpkin
* 1 cup sugar
* 1.5 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon of vanilla extract
* 4 large eggs
* 3 cups sieved, cooked pumpkin
* 1.5 cans (12oz each) of evaporated milk
If you can't get evaporated milk, just use milk.

Step 1 - Get your pie pumpkin

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!

Step 3 - Scoop out the seeds...

And scrape the insides use a heavy ice cream scoop

Step 4 - Cooking the pumpkin

Bake in the oven
Basically, you cut the pumpkin and place it cut side down into a covered oven container. Cover the ovenproof container (with a lid), and pop it in an 350 F oven. It normally takes about 45 minutes to 90 minutes (test it periodically by sticking it with a fork to see if it is soft!)It is DONE when soft

Step 5 - Scoop out the cooked pumpkin
It is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Many times the skin or rind will simply lift off with your fingers

NOTE!!!: If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference

Step 7 - Puree the pumpkin

To get a nice, smooth consistency blend it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.

Step 8 - Done with the pumpkin!

The pumpkin is now cooked and ready for the pie recipe.

Note: You may freeze the puree or pie filling to use it later!

Step 9 - Make the pie crust.. It is also time to start preheating the oven.
Turn it on and set it to 425 F

Step 10 - Mix the pie contents

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

* 1 cup sugar
* 1.5 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* one half teaspoon ground ginger
* 4 large eggs
* 3 cups pumpkin puree
* 1.5 cans (12oz each) of evaporated milk
* 1/2 teaspoon of vanilla extract

Mix well using a hand blender or mixer.

Step 11 - Pour into the pie crust

I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!

TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!

Step 12 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Learnt from Pick Your Own

1 comment:

  1. Great pie directions from a very industrious cook!