Tuesday, October 21, 2008

Fresh Pumpkin Pie

Adapted from: All Recipes
Made by: Cathy

It's pumpkin season! In effort to use the pumpkins from my mom's garden, I decided to see what I could do with her bounty. Since I had the day off I decided to make pumpkin pie with this beauty right here.

The recipe called for a sugar pumpkin, so I used half of this one from my mom's garden.


For the filling:
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie (recipe below)
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

For the crust, I got the recipe from here:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

Prepare the crust:
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Pie filling directions:
1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
3. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

I baked it for about an hour.

I couldn't wait. I ate it the same day. I took a picture of it before it sunk. I had just taken it out of the oven for only a couple of minutes. After a little while, the filling flattened out and it looked great. It wasn't smooth like store bought, it looked more like a creme brulee top.

There were extra crust and filling left, so I made little mini pies. Those baked for about 20-25 mins. at 350 degrees.

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