Saturday, November 15, 2008

Homemade Pumpkin Pie

This year my mother-in-law grew several pumpkins and we decided to make some homemade pumpkin pies. So, I went to her house the other day to see how it was done! We had a great time, Savannah and Alexis loved helping out and Nicholas loved eating the pureed pumpkin. He ate about 5 ounces of it! Below is the receipe that we used. Try it for yourself and I hope you like it!

Pumpkin Pie from Scratch

Depending on the size of the pumpkin and the size of your pie plate. If you use a 6" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie.

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 - or two small pie plates (9 inch) and crusts

a pumpkin
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
4 large eggs
3 cups pumpkin
1.5 cans of evaporated milk
Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice".

Recipe and Directions

Step 1 - Pick your pumpkin

Step 2 - Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water.
Cut the pumpkin in half.

Step 3 - Scoop out the seeds...
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I use a ice cream scoop which seems to works great for this.
The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
Click here for roasting instructions!

Step 4 - Cook the Pumpkin
Put a couple of inches of water in a baking dish, place the pieces of pumpkin in the dish, skin side down, cover it, and put in the oven. Cook it on 375 degrees until the pumpkin is soft

Step 5 - Scoop out the cooked pumpkin
Once the pumpkin is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). 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.
Many times the skin will simply lift off with your fingers.
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! I also like to strain my pureed pumpkin through a strainer or a coffee filter to drain out excess water.

Step 6 - Puree the pumpkin
Using a blender or a food processor, blend until you reach a nice and creamy consistancy.
You can freeze the pureed pumpkin that you do not use for your pies to use at a later date for more pies or even a pumpkin cake.

Step 7 - Heat up the Oven
Your oven is already set at 375, but now you need to turn it up to 425 .

Step 8 - Mix the pie contents
3 cups of cooked, mashed pumpkin
Ingredients listed above

Step 9 - Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Step 10 - Bake the pie
Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 degrees 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.

Step 11 - Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!


bassackwards mom said...

you should add this to LifeasMom's blog... just go to my recent recipe swap post for her link. Then make sure you click on your "homeade pumpkin pie" post title to copy the EXACT URL link to your blog.... I bet there'd be aLOT of mommys who'd love to get their hands on this one!!