Introduction: Scratch Pumpkin Pie
This is a pumpkin pie made with fresh pumpkin
A pie pumpkin
assorted spices, nutmeg, cinnamon, vanilla
and whipped cream
Step 1: Get Yourself a Pumpkin
Not a jack o lantern pumpkin, a pie pumpkin, pie pumpkins are available at most grocers right now. This one here is a Seminole pumpkin, just about as tasty as they come, usually only available at specialty growers.
Take your pumpkin and cut it in half and scoop out the seeds, put each half face down in a roasting pan with about half an inch of water. Now roast the pumpkin for about 40 minutes at 350 degrees.
Step 2: When You Take the Pumpkin Out of the Oven
you'll see that is soft and starting to collapse under it's own weight, let it cool until safe to handle. then use a spoon to scoop out all the tasty flesh, if it's still warm it's hard to resist eating it.
Step 3: Strain!!
Pass the pumpkin mush through a food mill, or potato ricer, or chinois, or a china cap. This smooths out the pulp and makes for a lighter texture pie.
Step 4: Now the Crust
Mix 1 1/3 cups flour with 1/2 cup crisco and 1/2 teaspoon salt until it forms pea sized lumps. Now add 3 Tablespoons ice cold water and gather the dough with a fork.
Roll ball of dough out on a floured counter until it's larger than you pie plate. Now carefully lift it onto your pie plate.
Step 5: Breaktime
Feed the dog some whipped cream
Step 6: The Filling
This is basically the recipe off the Libby's can, it's simple and I love the flavor.
Beat two eggs, stir in 3/4 cups sugar, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ground cloves and nutmeg. Add two cups of pumpkin puree (mush) and finally stir in one 12 oz can evaporated milk.
Yes it will seem soupy.
Step 7: Cooking Time
Pour filling into one deep dish or two regular pie pans, I chose to make two regular pies so I could bribe people at work. Bake in a preheated oven at 425 degrees for 15 minutes and then at 350 degrees for 40+ minutes until a knife inserted in the center comes out clean.
Step 8: Cool on a Rack
Slice and serve.
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