Saturday, September 12, 2009

A Very Fresh Pumpkin Pie

Fresh Pumpkin Pie

One of my favorite times of the year. Fall. The leaves turn up North. The colors all all gorgeous, a chill in the air, and the smell of cinnamon all over the house......just a warmth of home in the smell of pumpkin pie.

I like the simple taste of pumpkin and not over bearing with spice.
No matter what diet your on, for the real pumpkin pie lover, real heavy cream topping is the way to go, you just have to cheat once a year!

You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin, its so easy. Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them, normally, sliced in half, scoop out seeds, pulp side down on a greased cookie sheet.. in the oven on 375 for about an hour and a half. When cool, take a spoon and the insides of the pumpkins will scoop easily. Mash by hand or for smooth puree put in a food processor just a few seconds. It won't take long at all and what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do.

So now that we have a pumpkin lets get started:
1 lb of fresh pumpkin ( or a 15 oz can of pumpkin) if you prefer
1 cup sugar
1 1/2 teaspoons of cinnamon
1/8 teaspoon of ginger
1/8 teaspoon of cloves
2 jumbo eggs
1 12 oz can of evaporated milk
1 unbaked pie shell, bought or home made.

Beat eggs in large bowl first then add everything else in the bowl with adding the milk last. Pour into a deep pie plate. Bake in a 375 oven until knife comes out clean around 45 minutes. Makes one deep dish pie. Whip a pint of heavy cream till thick using 2 tablespoons of sugar to topping.
2 cups of flour
1/2 teaspoons salt
2/3 cups shortening cut in the flour and salt
4 tablespoons ice water

Mix together till dough forms a ball, roll out dough to fit a inch pie plate. Makes one top and bottom crust. You can make an extra bottom crust for this recipe.

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