Homemade Pumpkin Pie
After you and the kids have finished carving out your Halloween Jack-o-lantern, what are you thinking to do with all of that pumpkin flesh?
How About baking up a pumpkin pie from scratch. Here is a way for you to show to your family your love for them, and bring a smile to their faces too.
Nothing says I love you more than something special that you have taken the time to prepare rather than buying it ready made in some store. After enjoying a thanksgiving turkey dinner, it's time for a delicious dessert to end the meal. Enjoy this and "Happy Thanksgiving everyone"!
Required Ingredients:Get yourself a pumpkin that is between 8-12 inches across in diameter or larger.
4 whole eggs
1 cup of 10% cream
1/2 cup of white sugar
1 tablespoon of vanilla
2 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of mollasses
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of allspice
1/8 teaspoon of cloves
2 - 9 inch "Tenderflake Pie Shells" store bought or make your own if you know how.
Some of us are really great at making pie shells, but, some of us are not really good at it so it is sometimes okay to use a shortcut. If you happen to be good at this then go for it please.
Cut off the cap and remove it. Using your hands and a ladle, scoop out all of the pumpkin seeds and stringy goo. This is garbage unless you happen to like pumpkin seeds which can be lightly roasted and eaten.
If the pumpkin is going to later be a decorative Jack-o-lantern then you have to be careful as you try to cut away as much of the pumpkin meat or flesh from the inside. You want to remove as much as possible.
Cut the pumpkin meat into cubes and place them onto a cookie sheet or into a lasagna casserole oven dish and put the cubes into a 275-300 degree F. pre-heated oven and cook until the meat is fork soft and tender. Oven roasting like this allows for the pumpkin meat to caramelize and darken slightly and provides a more rich texture and flavor to your pie filling.
Get your blender and place your roasted cubes of pumpkin inside. Slowly and carefully add in your cream, eggs, and sugar, and start blending at a slow to medium speed, and carefully add in the remainder of your spices. Be careful not to over blend. You want a thick creamy consistency not soupy.
Preparing the Filling:
Baking Instructions:(pre-heat oven to 425 degree F.)
Get your two 9 inch pie shells and scoop your pie filling into your pie shell. If you've made your own pie crust, wrap a little foil around the edge to protect it from burning.
Place your pies into your pre-heated oven, and bake for 15-20 minutes at 425. This helps to intensify and lock in the flavor by causing the top to firm up quicker.
Note: The darker more browner color of your pumpkin the more intense the flavor of your pie and the more cooked it is.
Reduce your oven temperature to 350 degrees F. and continue baking for approx. 40 minutes until filling is cooked.
To test doneness, insert a knife or a toothpick into the center of the pie if it comes away clean and dry, the pie is done. Remove your pie from the oven and allow it to cool fully.
To serve, serve warm and add a dollop of whipped cream or a scoop of Vanilla or Butterscotch-ripple icecream, with a sprinkle of cinnamon and nutmeg if desired.
Tags: Pumpkin , Pie , Dessert
This work is licensed under a Creative Commons Attribution-No Derivative Works 3.0 License.