Believe me!!!!! Once you do this once! you will never use a can again, and I must note this recipe calls for only 2 sugar pumpkins....I make a 12 every year plus a 9 and I use 8 but just for a 9 if you want it high and plump I would use 4, from my experience even an 8 would need 4 or a minimal of 3 but nice size ones. And please make sure they are sugar pumpkins and not just the small ornamental ones, the difference is the sweetness of the pulp after its baked, some ornamentals are cut unripe and small for looks as where sugar pumpkins are at there full size and ripe. ***This is NOT my recipe, all I am sharing here for certain is the fresh pumpkin pulp. ENJOY! Pumpkin Pie from Scratch Ingredients FILLING •2 cups pumpkin pulp puree (instructions above) •1 1/2 cup heavy cream •1/2 cup packed dark brown sugar •1/3 cup white sugar •1/2 teaspoon salt •2 eggs plus 1 egg yolk. •2 teaspoons cinnamon •1 teaspoon ground ginger •1/4 teaspoon ground nutmeg •1/4 teaspoon allspice •1/4 teaspoon ground cloves •1/4 teaspoon ground cardamom •1/2 teaspoon lemon zest CRUST •1 1/2 cups flour (reserve extra for dusting work surface) •1 tablespoon granulated sugar •1 teaspoon ground cinnamon •1/4 teaspoon freshly grated nutmeg •1/4 teaspoon fine salt •1/8 teaspoon ground cloves •8 tablespoon cold, unsalted butter cut into small pieces •4 to 5 tablespoons ice water Directions 1.Preheat oven to 425F 2.Start with the crust. Whisk together flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl. 3.Add butter, and mix in until its combined into about pea-sized pieces. 4.Add 4 tablespoons ice water to the mix and combine just until the dough comes together. 5.Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes. 6.Meanwhile, work on the filling. Mix sugars, salt, spices, and lemon zest into a large bowl. 7.Beat the eggs and add to the mix. 8.Stir in the pumpkin puree. 9.Stir in the cream. 10.Whisk together until incorporated. 11.Lightly flour a work surface and roll the dough into a round about 12 in diameter and 1/4 thick. 12.Roll the dough out into a 9 pie plate and fold the excess at the edges under itself. Crimp the edges to seal. 13.Pour the filling into the pie shell and make sure its even. 14.Bake for 15 minutes, then reduce the temperature to 350F. Bake for another 40-50 minutes, or until a knife inserted into the center comes out clean. 15.Cool on a wire rack for two hours. 16.Serve with whipped cream. (Make your own also) 17.Enjoy! Recipe: Pumpkin Pie from Scratch One dessert that just screams Autumn is the classic pumpkin pie. The velvety pie loaded with our favorite spices is at home next to almost any November meal, and especially at a Thanksgiving dinner. Thanks to canning, a delicious, warm pumpkin pie is never far away, however theres just something missing when we get pureed pumpkin from a can. Not only is it more satisfying to roast your own pumpkin, but its more delicious in the end as well. For todays recipe, were leaving those cans in the store and using fresh pumpkin to fill our pies. All you have to do is roast the pumpkins similar to what is called for in our Whole Pumpkin Soup. Take a sugar pumpkin, cut off the stem, then cut in half and scoop out the goopy bits and seeds. Cut into quarters, roast for 45 minutes at 350F, then peel away the skin. Make sure its creamy and cooked. Recipe adapted from Simply Recipes.
Posted on: Tue, 29 Oct 2013 19:48:51 +0000
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