We wanted to share our pumpkin pie recipe. Fairly certain this is my favorite type of pie. To make it from scratch is a great deal of fun! We have a simple
pie crust recipe - here. Baking the pumpkin and letting it cool can take up to 3 hours.
For the Pie Filling
- 2 cups cooked pumpkin or one can pumpkin (15 oz)
- 1 cup sugar
- 2 large eggs
- 12 oz (one can) evaporated milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground ginger
While at the local produce farm in Kula on Halloween day, I found a great deal on pumpkins. We got two, one for carving, and the other to use for this pie,
soup, and
quick bread. To bake this pumpkin we cut a whole in the top and added 1 Tablespoon rock salt and 2 Tablespoons of butter and then put the top back on. The oven was pre-heated to 400 F.
Here is the pumpkin in the oven ready to be cooked.
We cooked this pumpkin at 400 F for about an hour and a half. The pumpkin is fully cooked when all of the pumpkin is soft. Checking some of the thicker walls with a knife will help tell you if all of the meat is cooked. Here is our cat Billy doing his part.
While the pumpkin was in the oven we started the our pie recipe.
This is a picture of the pie crust before it was par-baked.
|
This was the fate of our second pumpkin.
After the pumkin is cooked and cooled it was added to all ingredients in the following order. First add the milk, sugar, vanilla, and the other spices and mix well. Next add the eggs, one at a time and again mix well. Finally, add the pumpkin and puree until smooth (make sure to scrape the sides often with a spatula).
Pour the filling into a pre-baked crust and bake the pie in a pre-heated 350 F oven for 50 minuets, or until the center of the pie is set. If you look at the photo bellow you can see where we checked our pie with a knife to make sure the center was cooked. This pie took closer to 55 minuets
Finally, after a batch of fresh vanilla whip cream and vanilla ice cream.
0 comments:
Post a Comment