Pumkpin Pie from Scratch not from a can!

I just posted this recipe on my forum "Ask the Cake Lady" and I thought you would like it also.



I love making pies from fresh ingredients and nothing taste better than pumpkin pie made with fresh pumpkins.  There is nothing wrong with using the canned vegetable. However, most canned product is made from a combination of squashes not necessarily pumpkin. So if you have never made a pumpkin pie from fresh pumpkins, you are in for a treat. 



You can use butternut squash in the same manner to make pie. It is a very different flavor and some prefer it to pumpkin. I like both, but pumpkin is my favorite.





FLAKY TENDER PIE CRUST  This recipe makes 2 pie crusts



* 2 ? 4 tablespoons ice water

* 3 cups flour

* 3 tablespoons sugar

* 1 teaspoon salt

* 8 ounces (2 stick) cold unsalted butter, cut into pieces

* 1/2 cup Crisco shortening



* Egg white of 1 yolk whisked with 1 tablespoon water for brushing on top of crust before baking



DIRECTIONS FOR CRUST

Step one: In a large bowl, stir together one cup of flour, sugar and salt.

Step Two: With a hand-held pastry blender, cut butter into flour until butter is dime-sized.

Step Three: Add shortening, cut into mixture til dime-sized.

Step Four: Lightly stir in remaining flour. Sprinkle with half the water.

Step Five: Blend gently with your hands until all flour has come together into crumbs

Step Six: Now just putting in drops, add just enough water to hold together; the less water the better,

Step Seven: Wrap in plastic wrap. Refrigerate while making your filling.



Remember no matter what recipe you use for pie crust you need to bake
it adequately. Most pie crust burns on the outside before it is cooked
throughout.



Hint:1 After the crust has browned sufficiently lay a piece of aluminum foil over the crust so that is will not burn.



Hint: 2. If you have a large amount of crust around the rim of your pie
you you have to be sure that the time to bake the filling is sufficient
to bake the crust. It is a balancing act with all of these things to be
taken into consideration before you bake.

Hint: 3.
Test your oven often. If the temperature is incorrect you are not
going to bake successfully. Buy an oven thermometer. It is a wise
investment.



PUMPKIN PIE RECIPE:



I live in New England in the US so now is pumpkin
and apple season. I love this time of year from a baking sense because
baking with what you pick or buy fresh is really rewarding.



Directions for Making Pumpkin Pie from Scratch



Baking with fresh pumpkin and squash. Not from a can!!!!



Pie Plate size: 8-9? you will need a pumpkin approximately 2-3 pounds
in weight If you are making multiple pies do not buy a big pumpkin, buy
ones only big enough to make 2 pies. Any pumpkins over 7 or 8 pounds
begin to get grainy and bitter. That does not mean if you have grown a
large pumpkin that you can not use it. You can. You just have more
preparation to do and you have to add more sugar to compensate the
bitterness. So let?s just go for the smaller one for now.



Cooking the pumpkin is the most important step in my opinion. This will
determine not only the flavor but also the velvety lecture that is so
desired in pumpkin pie.



BOIL, STEAM, MICROWAVE OR BAKE

I prefer baking the pumpkin. It takes longer than the other methods,
but it is so worth the time. It gives rich deep color and the taste far
surpasses the other methods. You can cook it the day before.



PUMPKIN BAKING INSTRUCTIONS:

? Prep: Bake in 375 degree oven

? Split in half, scoop out seeds and all of the strings. Clean close to the meat of the pumpkin.

? Place pumpkins in baking dish with 2 -3 inches of water (CHECK ONCE IN A WHILE TO BE SURE THAT THE WATER DOES NOT EVAPORATE. ADD MORE WATER WHEN NEEDED)

? Bake until pumpkin is very soft. ABOUT 1 HOUR

? When cooled enough to handle, scoop out the pumpkin into a strainer
and let sit for awhile to let any moisture drain from the pumpkin




Finally, you are now going to put the pumpkin in the blender of food processor. Blend until it is smooth. Do not puree.

*Note: if you do not have a blender or food processor you can put the pumpkin through a sieve.



Now you can use it right away to make your filling or you can refrigerate

Until you need it.



FILLING RECIPE



4 large eggs

1 cup sugar

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

½ teaspoon salt

Prepared pumpkin = approximately 3 cups

¾ cup of heavy cream





Directions:

? Step one: In a large mixing bowl, on medium speed, beat the eggs until fluffy

? Step two: In a separate bowl: Blend all the dry ingredients together

? Step three: Turn mixer down to low: Gradually add dry ingredients until blended

? Step four: Now gradually add pumpkin. Continue mixing on low speed until sugar is completely dissolved.

? Step five: Add the heavy cream to the mixture and blend completely



Pour into prepared pie plate and bake on 425* for 15 minutes.

Then turn down to 325* and bake for an additional 1 hour.

To test put the tip of a sharp knife in the center. If it comes out
clean it is done. If it is still wet bake for in 10 minute increments until test knife inserted comes out clean

Serve with home made whipped cream or ice cream.  





Keep on Baking!!! Fondly, DCRose