My recipe comes from my sister-in-law, the queen of baking, however I became very consumed when reading the article and recipe Make pumpkin pie from scratch, by Eric Akis in yesterdays Food section of The Windsor Star. I am definately going to combine the two recipes this holiday, as Akis's draws the comparison of using fresh pumpkin over canned pumpkin as the main ingredient. So don't get intimidated, get messy!
From the crust, to filling, to cream on top...
I have such high hopes for making pumpkin pie from fresh pumpkin instead of canned pumpkin, because I know that making homemade pumpkin pie in general does not even compare to store-bought. It just seems as though using fresh pumpkin could only make it better! I find that homemade pumpkin pie does not have that thick texture and extra rich and super sweet taste. Instead, from it's crisp crust, to it's light and smooth filling, to it's creamy topping, it is no wonder why I call it "a slice of heaven". This overall flavour does not cover your taste buds with the taste of sweet sugar, but you can truly enjoy the true taste of pumpkin and cinnamon flavours. In fact, you may be able to eat an entire pie without even feeling guilty about it or sick to your stomach, not that I have done that before. Now, let's not get side-tracked.
The Recipe
Ingredients
For the crust:
Pick up a a stick of Crisco vegetable shorting and the easiest thing to do is follow the recipe on the back of the package. Other ingredients, a la no preservatives, will simply include:
flour
salt
cold water
Keep your pie shell in the fridge until the filling is ready. This would also be a good time to preheat your oven to 400 degrees.
For the filling (of one pie crust):
2 large eggs
1 and half to 2 cups canned pumpkin or cubed raw pumpkin
1 and a half cups golden brown sugar, packed
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
If you are using cubes of raw pumpkin rather than canned pumpkin: in a saucepan add about a half a cup of water to your pumpkin and simmer over medium heat until soft. Drain, and mash or puree your pumpkin (just like making mashed potatoes!).
Beat your eggs in a large bowl, whisk in your pumpkin, and add the remaining ingredients. Mix well and you are ready to pour your filling into your pie shell.
IMPORTANT: Bake in your preheated 400 degree oven for 15 minutes. Then, reduce your heat to 350 degrees and bake for about 30 minutes more until your filling still jiggles slightly.
For the topping:
whipping cream
2 tbsp sugar, or to taste
1 tsp vanilla
With an electric mixer, beat whipping cream at low speed until foamy. Increase your speed and add in sugar, beating until whippy. Stir in vanilla.
Try replacing your vanilla with a tbsp of your favourite liquer and/or garnishing with pecans, and remember, no one ever said pumpkin pie is only good on Thanksgiving,
Haley
If you are interested in other baking/dessert recipes, I would like to refer you to the much talked-about blog: Tartelette.
I have such high hopes for making pumpkin pie from fresh pumpkin instead of canned pumpkin, because I know that making homemade pumpkin pie in general does not even compare to store-bought. It just seems as though using fresh pumpkin could only make it better! I find that homemade pumpkin pie does not have that thick texture and extra rich and super sweet taste. Instead, from it's crisp crust, to it's light and smooth filling, to it's creamy topping, it is no wonder why I call it "a slice of heaven". This overall flavour does not cover your taste buds with the taste of sweet sugar, but you can truly enjoy the true taste of pumpkin and cinnamon flavours. In fact, you may be able to eat an entire pie without even feeling guilty about it or sick to your stomach, not that I have done that before. Now, let's not get side-tracked.
The Recipe
Ingredients
For the crust:
Pick up a a stick of Crisco vegetable shorting and the easiest thing to do is follow the recipe on the back of the package. Other ingredients, a la no preservatives, will simply include:
flour
salt
cold water
Keep your pie shell in the fridge until the filling is ready. This would also be a good time to preheat your oven to 400 degrees.
For the filling (of one pie crust):
2 large eggs
1 and half to 2 cups canned pumpkin or cubed raw pumpkin
1 and a half cups golden brown sugar, packed
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
If you are using cubes of raw pumpkin rather than canned pumpkin: in a saucepan add about a half a cup of water to your pumpkin and simmer over medium heat until soft. Drain, and mash or puree your pumpkin (just like making mashed potatoes!).
Beat your eggs in a large bowl, whisk in your pumpkin, and add the remaining ingredients. Mix well and you are ready to pour your filling into your pie shell.
IMPORTANT: Bake in your preheated 400 degree oven for 15 minutes. Then, reduce your heat to 350 degrees and bake for about 30 minutes more until your filling still jiggles slightly.
For the topping:
whipping cream
2 tbsp sugar, or to taste
1 tsp vanilla
With an electric mixer, beat whipping cream at low speed until foamy. Increase your speed and add in sugar, beating until whippy. Stir in vanilla.
Try replacing your vanilla with a tbsp of your favourite liquer and/or garnishing with pecans, and remember, no one ever said pumpkin pie is only good on Thanksgiving,
Haley
If you are interested in other baking/dessert recipes, I would like to refer you to the much talked-about blog: Tartelette.
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