Ok…I know it is early, so I will apologize for my post this month. We had 2 pumpkins that had completely turned orange, and those damn bugs that killed most of our plants were starting to eat the pumpkins. I simply could not let that happen!
Since I was forced to pick I might as well make a pumpkin pie…right? I know this is why I apologized in advance, but really any excuse to extend the fall season it good for me. Just have to convince my husband to let me decorate. I’m working on it 😉
This is actually the first time I have made a pumpkin pie out of fresh pumpkins. I was surprised how easy it was! Now, it is easier to open a can of pumpkin? Yes. But in 10 easy steps you will have a fresh pumpkin pie.
Now the real question does it taste better??
Step 1: Pick the perfect pie pumpkin!
Step 2: Chop pumpkin in half & scrape out seeds.
Step 3: Chop each half into smaller chunks, arrange on cookie sheet, cover with foil, bake 375 degrees for an hour or until tender. This smelled divine while baking!
Step 4: After pumpkin is cooked scrape the pumpkin off the rind, blend until smooth. We found a hand mixer works best.
Step 5: Make pie crust (recipe below)
Step 6: Make filling (recipe below)
Step 7: Roll out dough, transfer to pie plate, pour in filling
Step 8: cover exposed crust with foil or crust protector
I have to wait how long?!?
Step 9: Bake 375 for 50 minutes, after 25 minutes remove foil
Step 10: Cool & Enjoy.
Oh yea totally worth the wait! YUMMMMY!
So is this pie worth the 4 extra steps…you bet!! Fresh pumpkin makes all the difference, it was so yummy. My husband said it was the best pumpkin pie he’s ever tasted!
Classic Pumpkin Pie
1 recipe Pastry for Single-Crust Pie
1 15 ounce can pumpkin
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
¾ cup half-and-half, light cream, or milk
1.Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie.
2.For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
3.Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
Single Pie Crust
1¼ cups all-purpose flour
¼ teaspoon salt
1/3 cup shortening
3-4 Tablespoon Water
In a medium bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.