Fresh Pumpkin Pie (& we still have a giveaway!)

 

This is my pumpkin. He is delicious.

 

He went through many transformations.

 

He started off going from

 

  to  

 

after that, he got hot

 

   &   

 

and gutted.

 

   to  

 

Finally, he got mixed up with these guys

 

   &   

 

and turned into

 

 

(how’s about him, eh?!)

 

 

So, I made a pumpkin pie out of fresh pumpkin. It’s way more delicious than pie from the canned pumpkin, plus it’s super easy, so you should do it too!

 

ALSO… keep in mind that any comments left on our blog before 12/25/11 automatically enters you into our contest to win the “Whoopie Pies” cookbook!

 

Fresh Pumpkin Pie

from simplyrecipies.com (and vaguely altered by strudel)

printer friendly version

 

2 cups of pumpkin purée from a sugar pumpkin* or from canned pumpkin purée

1 12 oz. can of evaporated milk

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 eggs plus the yolk of a third egg

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon of lemon zest

1 9’ crust (see pate brisee recipe below; you’ll only need 1/2 the recipe for this pie)

 

To make pumpkin purée: start with a small-medium sugar pumpkin, cut out the stem (I was able to just pop it off… it was a little weird, but worked) and scrape out the insides, discarding the strings. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. To make the pulp extra smooth, I used an immersion blender, although I don’t believe this is necessary.

 

1 Preheat oven to 425°F.

 

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in evaporated milk. Whisk all together until well incorporated.

 

Roll out one of the pie crusts and move into 9’ pie plate. Trim the edges of the crust to be fairly even with the edge of the pie plate. Pour pumpkin filling into pie shell.

 

4 Transfer (carefully!) into oven and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes (mine actually took a little over an hour), or until a knife inserted near the center comes out clean.

 

5 Cool on a wire rack for 2 hours.

 

 

Pate Brisee

 

2 cups flour

1 teaspoon salt

1 cup cold butter, cut into 1’ pieces

1/2 cup cold milk

 

Pulse flour, salt and butter together in a food processor until the dough looks and feels like coarse sand. Add cold milk and pulse until dough starts to come together in a ball. Mush it together with your hands, separate in half, and pat into disks. Wrap each side in plastic wrap and chill in fridge for at least 15 minutes (and up to 3 days).

 

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