Hello all! I have posted this before last year so I thought since it is that time of year again I would post again. Hope you don't mind. The only difference really is that I grew the pumpkin myself this year!
Been a great summer and a productive one at that. Now is the time to reap! There is something to be said about making a homemade pie. I don't mean assembling one from frozen pie crust and canned fruit either! I remember once I was cooking down a pumpkin and someone said why bother? That is too much trouble! Why don't you just go buy a can and be done with it? Well for the most part doing it yourself is better if you ask me. Not processed, no additives just pure goodness. Who doesn't want that? Besides, if you grew it yourself from some free seeds and you get a great crop you are also saving money as well! This is what I grew this year!
Been a great summer and a productive one at that. Now is the time to reap! There is something to be said about making a homemade pie. I don't mean assembling one from frozen pie crust and canned fruit either! I remember once I was cooking down a pumpkin and someone said why bother? That is too much trouble! Why don't you just go buy a can and be done with it? Well for the most part doing it yourself is better if you ask me. Not processed, no additives just pure goodness. Who doesn't want that? Besides, if you grew it yourself from some free seeds and you get a great crop you are also saving money as well! This is what I grew this year!
It's called a Crookneck pumpkin. I am sure there are other names for it but that is what I know it as. I had bought one last year and saved the seeds and planted them this year. I have a few others ready for picking in the garden still and bigger than this one! What is great about these is that the skin is thin and easy to peel. The long neck is all solid. The bulbous end has the seeds like a regular orange type pumpkin.
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| Neck is solid. |
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| Peeled neck part. |
Just scoop out the seeds like you usually do.Save the seeds for next year!!
I peeled and cubed the neck portion but the round part I just sliced with the skin on as it is not so easy to peel the round part. Place on cookie sheets and bake 350 degrees for about an hour or so till soft.
Let cool so it is easier to handle. Now we have to puree it. I use a blender. You can use a food processor or a potato masher if you wish, just so it is smooth.
Peeling the slices is a breeze once it is cooked. I do NOT recommend boiling pumpkin. It adds unwanted moisture to your puree. Baking is by far the easiest and it frees you up to do other things in the meantime.
Ok so now we have our puree. Need to make up your pie crust. I use the foolproof one from this blog but here is the recipe again so you don't have to go look for it.
My Homemade Pie Dough
(from The Amish Cook's Baking Book)
Makes 3 single 9-inch crusts
3 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 large egg
1/3 cup cold water
1 tablespoon apple cider vinegar
In a large bowl, combine the flour and salt. Stir to blend. Add the lard
and rub it into the flour with your fingertips until the mixture
resembles coarse crumbs. Add the egg, water, and vinegar and stir with a
fork until the dry ingredients are moistened. Form the dough into a
ball and divide that into 1 balls. Form a ball into a disk and roll it
out to a 1/8-inch thickness on a floured surface.
Fit the dough into a 9-inch pie pan and trim the edges to a 1-inch
overhang. Fold the dough under and crimp the edges. If not using now,
form the remaining 2 balls of dough in to disks, place each in a
resealable plastic bag and freeze for up to 3 months.
By far this is the best pie crust I have ever used. I highly recommend it as it comes out the same every time! A no brainer for sure!
Now onto the pumpkin filling. I have been using this recipe for over 30 years. It's actually a custard really.
Pumpkin Pie Filling
Makes two pies
3 cups of pumpkin, canned or fresh pureed1 cup light brown sugar
1 cup of white sugar
2 tablespoons of molasses
1/4 tsp. powdered cloves
1 tbsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
4 eggs slightly beaten
2 cups of scalded milk
(heat till bubbles form around edge then cool)
2-9 inch unbaked pie shells
Combine all the ingredients mixing well. Pre-heat oven to 450 degrees. Bake at 450 for 10 minutes then reduce heat to 375 degrees for approx. 40 minutes or until knife inserted comes out clean. Cool and serve. You can top with whipped cream if you wish. Makes two delicious pies!
I know that this isn't something you can do in an hour. But you can prepare for making it ahead of time. You can cook the pumpkin one day and make the pies another. The crust freezes rather nicely and the puree does too. And you get boasting rights! You made a pie! A real pie from scratch and not just assembled! Be proud and raise your mixing spoon high! WoooHooo!
Enjoy!
Stephanie DelGrippo
www.webdees.com
