Pumpkin Pie {from scratch} | Sugar for Breakfast: Pumpkin Pie {from scratch}

Monday, September 23, 2013

Pumpkin Pie {from scratch}

Autumn.
Yesterday was the first day of the new fall season.
Which is also the official "pumpkin baking season" kick-off at my house.
Pumpkin.
Beautiful, orange pumpkin.
I love to bake with it. And yesterday my daughter and I welcomed fall by baking a pumpkin pie from scratch.


Yep. From a pumpkin. Not a can. 
At the store the other day my daughter begged me to buy a pumpkin to make her a pie. 
I shrugged it off, but then got to thinking about it, and realized that I have never had a pumpkin pie made fresh from a pumpkin before. It has always been from a can. Which canned pumpkin is just that - pumpkin with nothing else added to it. 
So on Saturday my sister, daughter, and I went to the Des Moines Farmer's Market and I picked up a beautiful sugar pumpkin for $3!

Yep, my daughter was wearing her witch's costume before we got into preparing the pumpkin for the pie. She was SO excited. 

I searched for a good recipe. I used a combination of my favorite pumpkin pie recipes, it was the preparation of the pumpkin that made me more nervous than anything.  Which I only used half of the pumpkin to make a pie, the rest I saved and I am going to make some pumpkin bars, and maybe some bread...
So, I took pictures of each step to help YOU make a pumpkin pie from scratch this year! 
Do it. 
You can't tell the difference, really. But it just tastes...fresher. It is still creamy and delicious!
For the crust, I just made the standard Pillsbury "one-crust" recipe from my trusty old cookbook. All are included below in the recipe :) You're welcome!

How to prep your pumpkin:

You need a fairly good sized sugar pumpkin...3 or 4 pounds. Washed & dried.

Preheat oven to 400 degree.

Cut off the stem from the pumpkin.

Slice the pumpkin in half (I used a butcher knife)

Scoop out the seeds and membrane using a large spoon or ice cream scoop. (save the seeds if you want)


Place the pumpkin halves on a cookie sheet lined with parchment paper or foil.

Sprinkle the halves with a bit of salt, if you want.


Bake the pumpkin halves for about one hour. 

Take them out and let cool about thirty minutes.


I was able to peel the skin off of the pumpkin with my fingers, otherwise use a fork or a spoon to scoop out the pulp

Process in a food processor to create a pump, or mix with the beater of a stand mixer.


Make your pie!

Pumpkin Pie {from scratch}

1 9" pie crust:
1 cup flour
1/2 cup shortening
1/4 teaspoon salt
3 tablespoons water

Pumpkin Filling:
2 cups fresh pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 eggs + 1 egg yolk
1 1/2 cups heavy cream
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoons ground cloves

Preheat oven to 425
To prepare the pie crust mix the flour and shortening together with a fork.
Add the water 1 tablespoon at a time until it is moistened and forms a ball.
Flatten the ball on a lightly floured surface and roll out into a circle to fit a 9" pie pan.

In a mixer combine the pumpkin, sugars, salt, eggs, and egg yolk.
Slowly add the cream and mix until it combined together well.
Mix in the cinnamon, nutmeg and cloves.
Pour into the pie crust.

Bake at 425 for 15 minutes.
Reduce heat to 350 and continue to bake for 40-50 minutes, or until the pumpkin puffs up and is no longer jiggly in the center.
Let cool on a cooling rack for at least 2 hours before slicing.
Serve with whipped topping


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