So I have taken the opportunity to perfect a pumpkin pie recipe. What I like about this recipe is that, besides the crust, is pretty low fat and makes perfect use of the pumpkins. So now anytime there are pumpkins at the store, we get two or three.
To make the pumpkin puree, do the following:
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 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.
A medium pumpkin should give you about eight cups of pumpkin puree. You will use 4 cups. The remaining 4 cups can be frozen, or used in other ways. We use the pumpkin puree in other dishes, so we save the extra for this or other pumpkin pies.
Increase oven temperature to 450 degrees F (230 degrees C.)
Set out the pie shells to defrost.
In a large bowl, slightly beat the four eggs. Add the brown sugar, white sugar, salt, pumpkin spice, cinnamon, and flour. Stir until completly mixed. Stir in the 4 cups of pumpkin puree until smooth.
Pour in pumpkin mixture evenly into 2 pie shells. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees, then reduce the oven temperature to 350 degrees. 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 pies. Place in refrigerator.
So when our oldest daughter began kindergarten, her first field trip was to Smith Family Farms in Brentwood. Sophie also made the trip in Kindergarten. This is a trip that my wife normally goes on with our kids, which means that Myles has also gone. Since the trip is typically in early October, they return home with pumpkins.
While making the pumpkin puree takes the longest to prepare, the recipe is rather simple. It is not overly sweet and has the full rich flavor of the pumpkin.
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To make the perfect pumpkin pie from scratch (cheating of course with the pie crust) use this recipe:
4 cups Pumpkin puree (from the pumpkin)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon salt
4 eggs
3 teaspoons Pumpkin Spice
2 teaspoons Cinnamon
2 Tablespoons flour
2 Frozen Pie Crust shells (the cheating part)To make the pumpkin puree, do the following:
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 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.
A medium pumpkin should give you about eight cups of pumpkin puree. You will use 4 cups. The remaining 4 cups can be frozen, or used in other ways. We use the pumpkin puree in other dishes, so we save the extra for this or other pumpkin pies.
Increase oven temperature to 450 degrees F (230 degrees C.)
Set out the pie shells to defrost.
In a large bowl, slightly beat the four eggs. Add the brown sugar, white sugar, salt, pumpkin spice, cinnamon, and flour. Stir until completly mixed. Stir in the 4 cups of pumpkin puree until smooth.
Pour in pumpkin mixture evenly into 2 pie shells. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees, then reduce the oven temperature to 350 degrees. 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 pies. Place in refrigerator.
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