Wednesday, November 5, 2008

.harvest pumpkin pie.

Pumpkin pie is probably one of my most favorite holiday pies. I love when Fall rolls around because I know those pumpkins are ripening on the vine and will soon hit market places. I have to admit to something. For years I used to buy the canned pumpkin, and in a pinch I will use it, but really.... nothing compares to fresh roasted pumpkin for your pie.


I bet you're thinking, "Great! I can use my Halloween pumpkins for pie!" No no no... pumpkin pie flesh comes from pie pumpkins. They are much smaller than those giant ones you use for jack-o-lanterns. The flesh isn't stringy and it's sweeter.

Aren't they just adorable? I think they are. Paige thought we were going to carve them for Halloween and I told her to BACK OFF MY PUMPKINS. Yah.. she's a little upset with mom. LOL


Cut the tops off the pumpkins and then in half. Use a large spoon to scrape out the centers. I thought having one family member upset with me was enough... when Jim saw me throwing away the pumpkin seeds, I had another cry baby on my hands. (I just can't get a break!)


Place the pumpkins in a baking dish and pour 2 cups water into it. Don't get the water in the pumpkins but around them.

Cover the dish loosely with foil and pop in a 400* oven for about 45 minutes to an hour. Pull from the oven and let cool.


I cooked the pumpkins yesterday and let them chill in the fridge overnight. You don't have to do this, but you will have to wait until the pumpkins cool enough so you can do this step. Take a large spoon and scrape out the cooked pumpkin flesh.


Mash with a fork. Make sure you look through this puree really well. I accidently had a few pieces of pumpkin shell in there that needed fishing out.

You should have about 3 cups worth of pumpkin here.


Add 1 can evaporated milk to the bowl.


Then add 1 cup sugar.


Add 1 tsp vanilla.

Time for the important spices. 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/2 tsp allspice, and 1/2 tsp cinnamon.


Dump in 1/4 cup flour.


And finally add 2 large eggs.



Whisk everything together until there are no lumps.


Prepare 1 single pie crust. Roll out and put in a pie plate. Trim the edge, turn under, and crimp. This recipe makes a lot of filling so if you will need a great deep dish pie plate. I love this one I use. I received two of them 16 years at my wedding. They're hand crafted clay and bake so nicely. I would cry if something were to ever happen to them.


Pour your pie filling into the pie shell. It should come all the way up to your crimped edges. Do not fill too full otherwise it will bake up and over your plate and cause a big mess in your oven.

Carefully place in a preheated 450* oven. Bake at 450* for 15 minutes and then lower to 350* and bake another 45 minutes.

The center should be just set. If you bake too long, your pie will crack in the center as it cools. Thankfully this doesn't affect it's awesome taste. ;)

Allow your pie to cool on the counter then transfer to your fridge to chill thoroughly. To keep a skin from forming on the surface, put a layer of saran on top and press on it lightly to stick it to the pumpkin.

Serve with fresh whipped cream.

5 comments:

heidigoseek said...

that's how i make my pies...from the pumpkin! i've got bags of it frozen in the freezer:)

Kami said...

I love using fresh roasted pumpkins in my pumpkin pie. My mom hates it though, so I'll have to make one pie with canned and one with fresh for Thanksgiving this year.

Kari said...

Quick note to let you know I received my spice freebie. Thanks again, I am sure I will get to use it this weekend!

Carole said...

I have never made pumpkin pie from real pumpkins, maybe now I'll have to give it a try, thanks for choosing this recipe!

wholarmor said...

Thanks for this! I have 3 of those little pumpkins that I had no clue what to do with! Now I can try my luck at baking with them, lol. Why did you throw away the seeds, though? Are they not good for eating?