1. 1 year ago 

   Pumpkin Pie From Scratch

   Traditional homemade Pumpkin Pie just like Momma used to make, there is nothing like a homemade pumpkin pie to share with family and friends. You can really tell the difference in taste and texture and other than taking a bit of time and effort, it is very easy.

   What you will need…

   The Pumpkin, be sure to choose a small pumpkin that is a variety specifically grown for eating, maybe known as pie pumpkins, cheese, sugar, or milk pumpkins. Do not use the Jack-O-Lantern variety, it has flesh that is tough and stringy and not as sweet. Select one that has good orange coloring and is heavy for its size and weigh from 2 to 4 pounds (1 to 2 Kg). It should be firm and free of blemishes; store in cool place till needed. You will get approximately 1 cup (225 g) of puree per pound of pumpkin.
   ** A 2-3 pound (1 Kg) Pumpkin == 2 cups (450 g) Pumpkin puree == 1 Pumpkin pie.

   Prepare the Pumpkin

   • Remove stem, wash the exterior of the pumpkin with cool water to remove any dirt and debris.
   • Cut the pumpkin in half top to bottom, can be cut into quarters if needed.
   • Scrape out the seeds and stringy fibers from the center of the pumpkin.
   • Preheat the oven to 350°F (175 degrees C).
   • Coat the cut surface of the pumpkin halves with vegetable oil.
   • Place pumpkin halves cut side done in a roasting pan. Add 1 cup of water to the pan.
   • Place the pumpkin in the oven and bake for 60 to 90 minutes.
   • The pumpkin should be baked until the flesh is very tender. Poke with a fork to check.

   Note: The pumpkin can also be cooked in the microwave. Place in a microwave-safe dish, add 1 cup of water and cover. Place in the microwave oven and cook on high for 15 minutes. Test to see if done, by poking with a fork. If not completely tender, return to the microwave and continue to cook for 5 minute intervals, checking tenderness after each interval.

   • When the pumpkin has cooked to proper tenderness, remove from the oven and place on a cooling rack. Allow to cool.
   • Scrape the flesh out of the pumpkin and discard the skins. Place pumpkin flesh in a large bowl.
   • Puree the pumpkin with potato masher, a hand mixer, blender or food processor, until all the pumpkin is a smooth consistency.
   • Drain moisture from the puree by placing it in a sieve lined with paper towels, over a bowl.
   • Cover the puree with plastic wrap. Place in the refrigerator and allow puree to drain.

   The Pie Crust Ingredients

   • 2 cups (250 g) all-purpose flour
   • 1/2 teaspoon (3 g) salt
   • 1/2 teaspoon (3 g) sugar
   • 2/3 cup (150 g) butter, chilled and diced
   • 1/3 cup (80 ml) ice water

   1. In a large bowl, an electric mixer or food processor, combine the butter, flour, salt, and sugar until mixture resembles coarse crumbs.
   2. Add the water, one tablespoon at a time, while mixing on low.
   3. When the dough just barely starts to come together, turn off the mixer and stop adding water.
   4. Turn the dough out onto a floured surface and knead briefly until the mixture forms a ball.
   5. Flatten the dough into a disk and wrap in plastic wrap.
   6. Chill for 30 minutes.

   
   

   Pumpkin Pie Filling

   

   • 3 large eggs, lightly beaten
   • 1 tbsp (7g) flour
   • 1.5 tsp (3g) cinnamon
   • 3/4 tsp (2g) ginger
   • 1/2 tsp (1g) nutmeg
   • 1/4 tsp (1g) ground cloves
   • 1/4 tsp (1g) salt
   • 1.5 cups (355 ml) heavy cream
   • 1/2 cup (110 g) packed brown sugar
   • 1/2 cup (110 g) granulated sugar
   • 1/2 cup (110 ml) light corn syrup
   • 1 tsp (5ml) vanilla
   • 2 cups (450 g) pumpkin puree

   1. Preheat the oven to 375 F (190 degrees C).
   2. Roll out the pie crust and place in a 9-10 inch pie plate.
   3. Fill with aluminum foil and add pie weights on top of the foil.
   4. Bake on the middle oven rack for 20 minutes.
   5. Remove the pie weights and the foil and bake for another 5 minutes.
   6. Remove the crust from the oven and turn down to 350 F (175 degrees C).
   7. Place the pumpkin puree into a large bowl, mix in the cream.
   8. Add the brown sugar, granulated sugar and mix well.
   9. Add the flour, the spices (cinnamon through salt) Stir in the eggs, vanilla, corn syrup until well mixed.
   10. Pour pumpkin filling into the pie crust
   11. Place the pie in the oven 350 F (175 degrees C) and bake for 45 to 50 minutes, or until filling is set.
   12. Check after 25 minutes - if it looks like the crust is going to brown too much, place a piece of foil over the pie. Remove the foil for the last 5 minutes of baking time so crust will finish browning.
   13. To check if cooked, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done.
   14. If not done, continue to cook and check at 5 minute intervals.
   15. When the pumpkin pie is done, remove it from the oven and allow it to cool down completely before serving. Serve with a spoonful of whipped cream on each slice.

   To print out »» Pumpkin Pie From Scratch

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