Wednesday, November 5, 2008

Elections are over....let's make Pie!

Not to diminish the world shaking events of yesterday, but I'm in the mood for Pie (I eat in times of crisis :)

Now I realize you are technically not supposed to use Jack-O-Lantern Pumpkins for pie, but I hate to waste all that perfectly good veggie, so I'm going for it.

Cut the pumpkin lady in half (no pain, she's dead) and then bake in 350 oven for about an hour and a half, till the flesh is soft and will pull away from skin pretty easily.

Cool, scrape out pulp with spoon and set in large bowl. Dump into processor and process until smooth. I always let the pulp drain in a colander for half an hour or so, just to get rid of excess liquid. Not sure if this is necessary but it seems to have a lot of 'juice' and I think it would make the pie pretty mushy with all that extra liquid.

Then I just follow the recipe on the side of the pumpkin can, with a few tweaks....

Mix together in small bowl ---

3/4 cup sugar (I use slightly less)
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1/2 teas. cloves
1 teas. nutmeg
(I use fresh's so yummy, good in fettuccine also <- not kidding:) . . . In large bowl beat 4 eggs. Stir in Pumpkin and sugar/spice mixture. Gradually stir in one 15oz. can of evaporated milk.
Now here's the part where I should be giving you the recipe for pie crust....but mine included a trash can and sending my son to the store for Pillsbury ready-made, so you're on your own there.
Pour filling into 9-inch pie shell and bake for 15 minutes in 425 oven, turn down heat to 350 for remaining 40-50 minutes. I always cover the crusts with foil from the beginning, they still turn a nice brown and I don't have to mess with covering them up halfway thru while the pie is hot. Serve with whipped cream (not optional:)


Nancy W. said...

The whipped cream is ONLY optional if it is served with a huge scoop of vanilla icecream. Good vanilla icecream. Can I come over for some right now?

Maureen said...

Since Annie and I are the only ones in the house who will eat pumpkin pie...there's plenty.

....or there will be until tomorrow, I usually eat this for breakfast :) said...

Oh, yum! Love your blog and the pie pictures. My favorite custard-type pie... okay I might like Tears on Your Pillow pie the teensiest bit more than pumpkin -- but it's very close.

Thank you for posting the Challenge!!! You rock!!!


Jeano said...

I would love to make pie, but our pumpkins are all shriveled up and full of little bugs.

Maureen said...

Well, truth be told, I actually cooked the pumpkin this weekend...shhhhhh

Julie said...

I've never made pumpkin pie with fresh pumpkin...I bet it tastes so much better! I noticed you cooked your pumpkin. :)

Teomen said...

Cool! No point in letting ruin everything! Heck, if we are going down, lets doing with full bellies!!!

Deene Souza said...

I'm SSSSOOOOOO impressed!!!!!!!!!!!!!!