Fresh Pumpkin Pie

It’s been some time since my last post.  I just finished up final exams week.  Whew! I know, you’re thinking “screw exams, post some food dude!”  Capping off the thanksgiving recipes will be the fresh pumpkin pie.  Pumpkin pie can be had for Christmas as well.  In fact, I don’t see why we can’t have it year round.  It’s delicious so why not? Now, millions of people make pie with Libby’s canned pumpkin puree.  There’s nothing wrong with that.  That’s just like saying there’s nothing wrong with eating turkey bacon if you like it.  But if you’re going to make something, take the extra step (it’s a tiny one) to use a real sugar pumpkin.

Sugar pumpkins are the cute lil guys available at farm stands or really good grocery stores.  Not all of them carry these guys.  Will it make a difference if you use this versus a regular pumpkin? In a word, yes. I’ve made a pie with a regular pumpkin just to see how big of a difference it makes.  It’s pretty significant.  Regular pumpkins don’t have the sweet, nutty flavor.

There it is after roasting in the oven.  The sugars caramelize creating great flavor.  Boiling is faster, but roasting is better.  If you have the time, do it in the oven.  Your tastebuds will thank you.

Pre-baking your pie crust is important for a pie like this because the filling is very liquidy.  If you don’t you’ll get a soggy pie.  Nobody wants that.  This way, it’ll be flaky and crispy with a soft creamy filling.  I didn’t use any kind of butter or grease on the pie pan because I use butter in my pie dough and it’s naturally non-stick.

Simple and delicious.  No frills, sauces, whipped this or that.  Just good pumpkin pie.

Fresh Pumpkin Pie

2 cups pumpkin puree
1 can evaporated milk
1/2 c brown sugar
1/3 c white sugar
1/2 t salt
2 eggs, beaten
2 t cinnamon
1 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t ground cardamom

Slice your sugar pumpkin in half and place cut side down on baking sheet.  Add about half a cup of water to the pan, and roast at 350 F for 1.5 hours.  When cool, scoop out the meat and puree.  Mix 2 cups of puree with milk.

Meanwhile, pre-bake your pie crust in the oven. Mix two sugars, salt, and spices in another bowl.  Add spice mixture to eggs and mix well.  Whisk in the pumpkin puree and whisk until well combined.  Pour into crust and bake at 425 F for 15 minutes.  Reduce heat to 350 F and bake another 45 minutes, until toothpick comes out clean.  Cool for 2 hours.

*next up…Peanut Brittle…*

 

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One Response

  1. […] to go along with the turkey, not like it’s needed!  And of course, I’ll also make fresh pumpkin pie. However, there will be a new face to the party this year, sweet potato […]

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