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TRADITIONAL REAL PUMPKIN PIE
The Best Real Pumpkin Pie
Fresh Pumpkin Flavors This Traditional Recipe
Take advantage of the fall's pumpkin harvest by baking a pie made with
real pumpkin.
Choose the Right Pumpkin
The key to making a pie from fresh pumpkin is choosing the right
pumpkin. Smaller pumpkins have richer flesh compared to larger pumpkins.
Larger pumpkins are also more fibrous than smaller baking pumpkins, and
they subsequently are harder to puree. Choose a smaller baking pumpkin
for superior taste and texture.
Most grocery stores carry baking pumpkins, but a great way to celebrate
the fall harvest is to take the whole family out to a pumpkin farm and
choose your own pumpkin right from the field.
Most small baking pumpkins will yield 4 to 6 cups of fresh pumpkin
puree.
How to Prepare Fresh Pumpkin Puree
You can either back or boil pumpkins to prepare the pulp for puree.
Boil Method
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1.Slice open the pumpkin and cut into large chunks. Don't worry about
cleaning the seeds and membrane, when the pumpkin is soft you can easily
scrap them off.
2.Place the pumpkin chunks in large kettle or sauce pan and bring to
boil. Lower the temperature to a low boil and cook pumpkin chunks until
soft.
3.Remove chunks from water and cool slightly so you don't burn yourself
when you remove the skins. Skins are easily removed when slightly cool.
4.Scrape off any remaining membrane.
Bake Method
1.Preheat oven to 325 F.
2.Slice open the pumpkin and cut into large chunks. Place chunks face up
on on cookie sheet or baking pan. The seeds, membrane, and skin can be
removed when pumpkin is cooked.
3.Cook pumpkin for 45 to 60 minutes or until thoroughly soft throughout.
4.Remove the membrane and skin once pumpkin has cooled.
To puree the pumpkin simply add the pulp to a food processor or blender.
Extra pureed pumpkin also freezes nicely. Place 1 to 2 cup portions in
freezer bags and lay flat in freezer.
Ingredients:
•2 cups cooked pumpkin
•2 eggs
•1 1/2 cups (12 ounces) condensed milk or rich cream
•1/2 cup brown sugar
•1/2 cup white sugar
•1/2 tsp salt
•1 tsp cinnamon
•1/2 tsp ginger
•1/4 tsp nutmeg
•1/8 tsp cloves
•1 9 inch unbaked deep dish pie shell
Directions:
1.Preheat oven to 425 F.
2.Blend the pumpkin and milk or rich cream together in a medium size
mixing bowl
3.Mix the sugar and spices together thoroughly and stir into the pumpkin
mixture
4.Slightly beat the eggs and then add to the pumpkin mixture
5.Pour into the 9 inch unbaked pie shell
6.Bake at 425 F for 15 minutes
7.Reduce heat to 350 F and bake 45 additional minutes
8.Pie is done when inserted knife comes out clean (no clinging pumpkin)
9.Cool pie on wire baking rack |
