Sunday, October 28, 2012

Fresh Pumpkin Pie

Disclosure: the pumpkin above did not become the pies below.

Pumpkins aren't just for decorations. They make tastey pies too! 

Pre heat oven to 400 degrees
cut pumpkin into slices and scrape seeds (don't throw seeds away!)
place pumpkin slices in a cassarole dish with 1/2c water, flesh side down
cover with foil and bake 30 min - 1 hr (until soft when punctured with fork)
scrape the pumpkin flesh from the skin and puree in food processor
(if saving for later, freeze in 1 1/2c amounts for making pies later on)

(throw the pumpkin skins in your compost pile or feed to your chickens)

In a food processor, pulse 1 1/4c flour and 1/2tsp salt
add 6 tbsp cold butter and 4oz cold cream cheese
pulse until it looks like bread crumbs
add 2-3 tbsp cold water while pulsing until it forms a ball
roll out on a floured surface
place in pie pan

Preheat oven to 450 degrees
in a bowl, combine:
 1/2c sugar
1/4c brown sugar
2 tbsp flour
1/2 tsp salt
1 1/2 tps cinnamon
1/2 tsp ginger
 1/2 tsp nutmeg
1/4 tsp cloves

add two eggs
1 1/2 c pumpkin puree
1 c evaporated milk or 3/4 c if your puree is really wet
pour into crust
bake 15 min
reduce heat to 350 and bake 20 minutes
place pie ring around crust to prevent scorching and bake an additional 20-25 min
cool on a rack

Preheat oven to 450 degrees
rinse seeds
boil in salt water for 10 min
spread 1 tbsp of olive oil over a baking sheet
sprinkle seeds over baking sheet
bake on top rack about 10 min

HURRAY! You just made fresh pumpkin pie and didn't waste one tiny bit of this amazing vegetable!

1 comment:

  1. Yummy! Pumpkin pie is one of my favorite flavors of the season. I may or may not eat it for breakfast ;)