Thursday, October 22, 2009
Pumpkin Pie Recipe
11:10 AM | 
Posted by
Jen Pietsch |
My son Luke decided that we really needed to make pumpkin pie out of some of our harvest we found a great recipe on the internet. Don't be discouraged by how long the recipe looks. It is easy. The bottom part is just telling you how to get the pumpkin turned into glop. Pretty intuitive if you cook often.
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
an ice cream scoop
a large microwaveable bowl or large pot
1 large (10 inch) deep-dish pie plate and pie crust
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of vanilla extract (optional)
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin") see below for how to prep this
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of vanilla extract (optional)
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin") see below for how to prep this
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do.
Note: If you can't get evaporated milk, you can substitute nonfat dried milk - make it twice as concentrated as the directions on the box say to reconstitute it. It won't be the same as evaporated milk, but it ought to come close.
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.
I use a blunt table knife to test the pie. It comes out pretty clean, when the pie is done.
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.
I use a blunt table knife to test the pie. It comes out pretty clean, when the pie is done.
TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!
There are several ways to cook the pumpkin; This is my preferred method.
Put the pumpkin in a microwaveable bowl (You may need to cut the pumpkin further to make it fit). The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterward. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Step Three:
Scoop out the cooked pumpkin. Once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon or an ice cream scoop). 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.Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
Watery pumpkin?
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 - I wouldn't be TOO concerned about it!
Step Four:
PureeTo get a nice, smooth consistency, I use potato ricer. You could use a hand blender, regular blender or whatever you have.
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